Citrus-walnut Salad With Cumin-dijon Vinaigrette

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup walnut pieces
• 8 heads belgian endive (about 2 1/4 lb.)
• 1/2 cup firmly packed fresh parsley leaves
• 1/2 cup extra virgin olive oil
• 3 tablespoons wine vinegar
• 2 tablespoons dijon mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 2 red grapefruits, peeled and sectioned

Recipe

• 1 preheat oven to 350°. bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
• 2 remove and discard outer leaves of endive. rinse endive with cold water, and pat dry. cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl. add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat. top with grapefruit. serve with any remaining dressing.
• 3 to make vinaigrette: whisk together all ingredients.