Ingredients
Preparation
Step 1
The bitter endives particularly appreciate the creamy, nutty notes of walnut oil. Rather than using entirely walnut oil, which runs the risk of cloying, I use it half and half with either sunflower or a light, unpushy olive oil such as those from France.
Step 2
Put a tablespoon of Dijon mustard in a small bowl with a pinch of sugar and three pinches of sea salt. Whisk in 2 tablespoons of lemon juice, then 3 of light olive oil, and 3 of walnut oil. Stir in a tablespoon of cold water and a little pepper. Some toasted walnut halves, scattered among the leaves like mushrooms in the autumn grass, would be appropriate and delicious.
