Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 3/4 c. shelled walnuts
- 2 heads curly endive
- 2 shallots
- 2 tbsp. balsamic vinegar
- 12 very ripe figs
- 1/2 c. extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- Groceries
- Salt And Pepper To Taste
- Chef's Knives
- Baking Sheets
- Chef's Knives
- Cutting Boards
- Mixing Bowls
- Salad Bowls
- Salad Spinners
- Salda Utensils
- Whisk
- Whisk
- Baking sheets
- Mixing bowls
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Step 1
Preheat the oven to 350 degrees F.
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Step 2
Toast the walnuts in the oven for 6 minutes. After they've cooled, rub them between a towel to remove any excess skin.
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Step 3
Tear off the outer leaves of the endive. Cut out the core from the green and white hearts and submerge the leaves in a sink of cold water. Soak the leaves for a few minutes, then dry them in a salad spinner.
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Step 4
Peel and finely chop the shallots. Cover them with vinegar and marinate for 20 minutes.
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Step 5
Chop six of the figs very fine, and add them to the shallots.
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Step 6
Whisk in the olive oil and season with salt and pepper.
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Step 7
Quarter the remaining figs and toss them with the endive and walnuts. Toss with the dressing.
