Belgian endive salad with toasted walnuts, apples and fig vinaigrette

1 cup coarsely chopped walnuts

10 Belgian endive, sliced vertically into strips

2 Fuji or Pink Lady apples, peeled, cored and sliced into ½-inch strips

For the dressing

1 teaspoon Dijon mustard

1 tablespoon white balsamic vinegar

2 tablespoons red wine vinegar

Salt and pepper

½ cup extra-virgin olive oil

½ cup dried figs, finely chopped

Heat a small skillet over medium-low heat. Add walnuts and toss gently over the heat until they begin to brown lightly and become fragrant, about 2-3 minutes. Remove from heat and reserve.

In a salad bowl combine the endive and apple strips, and sprinkle the walnuts over the top.

Make the dressing: In a small bowl whisk together the mustard, vinegars and salt and pepper. Add the oil slowly until emulsified. Add the dried figs and mix to combine. Taste for seasoning.

To serve, pour the dressing over the salad and toss to coat well. Serve on salad plates.

Serves 6

- Diane Rossen Worthington