Title: Belgian endive salad #1
 Categories: Salad
      Yield: 4 Servings
 
      2    Heads Belgian endive
      1 sm Head chicory
    1/2 c  Broken walnults
      1 ts Dijon mustard
      3 tb Lemon juice
    1/4 c  Walnut oil
           Fresh ground pepper
 
  Wash endive and chicory in cold water and dry.  Cut off bottom of
  endives, separate leaves and split lengthwise.  Cut chicory in
  1/2-inch pieces and add to endives in salad bowl. Combine mustard,
  lemon juice and walnut oil, adding fresh ground pepper to taste. Add
  to salad and toss well. Sprinkle walnuts on tip and toss lightly once
  more before serving.
  
  From the .