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Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive

Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive

This Winter Citrus Salad with Rosemary Candied Walnuts & Red Endive is inspired by going RED for Heart Health month with Diamond of California!

Course Appetizer, Salad


For the Dressing:

  • 3 Tbsp red wine vinegar
  • 2 Tbsp blood orange juice
  • 3 Tbsp olive oil
  • 1 tsp thyme leaves + more for garnish
  • 1/4 cup chopped and pitted green olives
  • 1 shallot trimmed and thinly sliced
  • 1/4 cup dried cranberries

For the candied walnuts:

  • 1/2 cup Diamon of California walnuts
  • 1 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 1 tsp rosemary chopped
  • 1/2 tsp salt

Everything else:

  • 1 head red endive or radicchio washed
  • 3 oranges (preferably blood orange or a mix of blood orange, navel, and cara cara) peeled and cut into bite size pieces


For the dressing:

  1. 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.

For the candied walnuts:

  1. 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.

To assemble:

  1. 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.

  2. 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.