Belgian Endive and Walnut Salad

2 to 3 Belgian endives (chicory, witloof), washed, dried, and cut crosswise into 1/2-inch (1 cm) pieces
12 to 16 walnut halves, coarsely chopped
2 to 4 Tbs walnut oil
salt and freshly ground pepper to taste

Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes, just until they are warm and aromatic. Combine the endive, walnut oil, salt, and pepper in a bowl and toss to coat the endive with the oil. Go easy on the salt and pepper, as they tend to mask the flavor of the walnut oil. Place on individual salad plates, and sprinkle the chopped walnuts on top.

Yield: 4 to 6 Servings