Anonymous Fri Oct 07 11:07:32 2005

2 heads Belgian endive

1 small head chicory

1/2 cup broken walnults

1 tsp. Dijon mustard

3 tbsp. lemon juice

1/4 cup 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.