Ingredients

• 1 1/2 teaspoons Dijon-style mustard
• 1/2 teaspoon sugar
• 2 tablespoons minced shallot
• 2 tablespoons red-wine vinegar
• 1/4 cup walnut oil
• 1/4 cup vegetable oil
• 8 green Belgian endives, trimmed
• 8 red endives (also known as Belles Rouges, available at some supermarkets and specialty produce markets or by mail from California Vegetable Specialties, P.O. Box 916, Dixon: CA 95620, Tel. or fax 707-447-3310), trimmed
• 1 cup walnut pieces

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Instructions

1. In a small bowl whisk together the mustard, the sugar, the shallot, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Line a large salad bowl with some of the endive leaves, cut the remaining endives crosswise into 1/2-inch slices, and add them to the bowl with the walnuts. Just before serving, drizzle the salad with the dressing and toss it to combine it well.