Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Heat walnuts in a sauté pan over medium heat for 2 minutes.
  2. Combine endive, walnut oil, salt and pepper in a bowl tossing to coat endive.
  3. Place on individual salad plates and sprinkle chopped walnuts on top.

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