Ingredients

• 1/3 cup walnuts
• 1/2 garlic clove, finely grated
• 1/4 cup coarsely chopped fresh parsley
• 1 teaspoon finely grated lemon zest
• Kosher salt, freshly ground pepper
• 4 endives, cut lengthwise into 1/2" wedges
• 4 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into 1/4"-thick rounds, seeds removed
• 2 tablespoons walnut oil or olive oil
• 1 lemon, halved

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Instructions

1. Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.
2. Coarsely chop walnuts and toss in a small bowl with garlic, parsley, and lemon zest; season gremolata with salt and pepper.
3. Gently toss endives, oranges, oil, and half of gremolata in a medium bowl; transfer to a platter. Top with remaining gremolata and squeeze lemon over.
4. Do ahead: Gremolata, without garlic, can be made 1 day ahead. Cover and chill. Stir in garlic just before serving.