This Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive is inspired by going RED for Heart Health month with Diamond of California!
In a large mixing bowl, whisk together the red wine vinegar and blood orange juice until combined. While whisking, slowly pour in the olive oil until emulsified. Add thyme leaves, green olives, shallot, and cranberries. Set aside.
Heat a small skillet over medium-low heat and add in the walnuts. Let toast for 2-3 minutes, stirring often, until fragnant and starting to darken. Add 1 Tbsp olive oil, brown sugar, and rosemary and cook, stirring often, for another 3 minutes or until the brown sugar has melted and attached to the walnuts. Remove from heat and toss in the salt. Set aside.
Trim the end of the endive and pull it apart into individual leaves. Add to the mixing bowl with the dressing and toss to coat.
Place a layer of leaves onto the bottom of your serving platter. Top with slices of oranges and more endive. Repeat until all of the endive and oranges are used. Top with cranberries, olives, any remaining dressing from the bowl, and candied walnuts. Garnish with more thyme. Serve right away.