Endive Salad with Toasted Walnuts

If Belgian endive is not available,
you can use hearts of romaine instead.
This salad dressing is amazing tasting.

Ingredients:
6 Belgian endives
1 tablespoon Sherry wine vinegar
1 tablespoon coarse mustard (with seeds)
1 teaspoon Dijon mustard
Pinch of sea salt, or plain salt
1/3 cup walnut oil or olive oil
1/2 cup finely chopped walnut pieces, toasted


Directions:
Pull off and set aside twenty whole
leaves of endive — removing several
attractive leaves from each head.
Slice the remaining endives crosswise,
on the bias, into 3/4-inch lengths.
Separate the pieces as you work,
transferring them to a large bowl.

To make the dressing:
In a small bowl whisk together
the Sherry wine vinegar,
both mustards and the salt.
Gradually add oil in a thin stream,
whisking constantly
to make a smooth emulsion.
Place five of the reserved whole endive
leaves on each of four plates,
criss-crossing and stacking them
to make a five-point star.
Toss the sliced endive with the
toasted walnuts and the dressing.
Divide among the salad plates,
spooning it over the center.