Can be prepared in 45 minutes or less.
Ingredients
Serves 21/2 cup chopped walnuts
1 tablespoon unsalted butter
1/8 teaspoon cayenne
1 small Belgian endive
4 cups chopped chicory (curly endive; about 1/2 head)
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Step 1
In a small skillet toast walnuts in butter over moderate heat until golden and sprinkle with cayenne and salt to taste. Cool nuts slightly.










