Guest chef Michael Fagnoni joins Food and Lifestyle Expert Laura McIntosh. Together they toss up a simple and healthy dish that you can enjoy during the holiday or as a single entrée: Belgian endive, candied walnuts and oranges.
Belgian Endive & Carmelized Walnut Salad Recipe Chefs Mike Fagnoni & Molly Hawks
4ea. Belgian Endive heads
2ea. Oranges, segmented
1/2ea. Red Onion sliced thin
2oz. Extra Virgin Olive Oil
2oz. Walnut oil
1.5oz. Lemon juice
1ea. Shallot minced
1tsp. Dijon mustard
To candy the walnuts; place the sugar in a pot, put on the heat and melt slowly without stirring.
When melted, add the walnuts and stir carefully to coat, season with salt and set aside to cool.
For vinaigrette whisk mustard, shallot and lemon juice together.
Slowly add the olive oils and walnut to emulsify, season with salt and black pepper.
Cut endive heads in half, then slice on the bias about 1/2 inch thick toss with red onion slices.
Dress the endive and onion with the vinaigrette, add the walnuts and orange segments and toss gently.