Ingredients

• 1/2 cup chopped walnuts
• 1 tablespoon unsalted butter
• 1/8 teaspoon cayenne
• 1 small Belgian endive
• 4 cups chopped chicory (curly endive; about 1/2 head)
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil

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Instructions

1. In a small skillet toast walnuts in butter over moderate heat until golden and sprinkle with cayenne and salt to taste. Cool nuts slightly.
2. Cut endive crosswise into thin slices and in a bowl toss with chicory, nuts, lemon juice, oil, and salt and pepper to taste.