Warm Endive and Mushroom Salad

Ingredients

Walnuts

1/2 cup, chopped

Salt

to taste

Black pepper

to taste

Honey

1 tablespoon

Red wine vinegar

2 tablespoons

Dijon mustard

1 teaspoon

Garlic

2 cloves, minced

Olive oil

3 tablespoons

Mushrooms

8 ounces, sliced (such as cremini or button)

Endive

2 heads, sliced

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering.
2. Add the sliced mushrooms to the skillet and sauté for about 3 minutes until they begin to soften.
3. Add the sliced endive to the skillet and continue to sauté for an additional 5-7 minutes, stirring occasionally, until both the mushrooms and endive are tender and slightly caramelized.
4. While the vegetables are cooking, prepare the vinaigrette. In a small bowl, whisk together the minced garlic, Dijon mustard, red wine vinegar, honey, salt, and pepper until well combined.
5. Once the vegetables are cooked, pour the vinaigrette over the sautéed endive and mushrooms in the skillet. Toss gently to coat everything evenly in the dressing.
6. Remove the skillet from heat and transfer the warm salad to serving plates.
7. Sprinkle the chopped walnuts generously over each serving for added crunch.
8. Serve immediately, either warm as a main dish or as a side salad, and enjoy the delightful flavors!