Ruth’s Classic French Endive Salad with Nancy’s Nuts

3 tablespoons walnut oil or extra-virgin olive oil
1 tablespoon fresh lemon juice or white wine vinegar
Salt and freshly ground black pepper to taste

Sliced Pear or apple
5 to 6 Belgian endives (1 pound)
3/4 cup Nancy’s Nuts
3/4 cup crumbled blue cheese

1. In a large bowl, whisk together the walnut oil, lemon juice, and salt and pepper.

2. Trim the endive ends so that the leaves can separate; cut each endive in half and remove the tough core. Separate the leaves, rinse under cold water, and drain well. Slice the leaves crosswise and add to the bowl of dressing, tossing to coat.

3. Add the Nancy’s Nuts and blue cheese and toss gently.