4 Each Belgian Endive Heads
1 Cup Walnuts
1/2 Cup Sugar
2 Each Oranges, segmented
1/2 Red Onion, sliced thin
2 Oz Extra Virgin Olive Oil
2 Oz Walnut Oil
1.5 Oz Lemon Juice
1 Each Shallot, minced
1 Tspn Dijon Mustard

To candy the walnuts; place the sugar in a pot, put on the heat and melt slowly without stirring. When melted, add the walnuts and stir carefully to coat, season with salt and set aside to cool.

For vinaigrette whisk mustard, shallot and lemon juice together. Slowly add the olive oils and walnut to emulsify, season with salt and black pepper.

Cut endive heads in half, then slice on the bias about 1/2 inch thick toss with red onion slices. Dress the endive and onion with the vinaigrette, add the walnuts and orange segments and toss gently. Arrange on a platter and serve.