The recipe will make more vinaigrette than needed for the suggested 6 endives. I used the leftover to dress a kale and sweet potato salad the next day.
Ingredients
For the Roasted Endive:
6 Belgian Endive
Olive Oil
Kosher Salt
For the Walnut Vinaigrette:
2 Tbsp. White Wine Vinegar
1 tsp. Dijon Mustard
½ tsp. Sugar
6 Tbsp. Walnut Oil
¼ c. chopped Walnuts, toasted
Kosher Salt & Freshly Ground Black Pepper
Instructions
Preheat oven to 400°.
Trim the bottoms of the endive and cut each one in half, lengthwise. Place on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.
Meanwhile, make the vinaigrette. In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the olive oil, creating an emulsification. Stir in the toasted walnuts. Taste. Season with salt and pepper, to taste.
Transfer the roasted endive to a serving platter and spoon some of the vinaigrette over the top. Any remaining vinaigrette can be passed at the table or saved to dress a salad.
Recipe by strawberryplum at http://www.strawberryplum.com/roasted-endive-with-walnut-vinaigrette/