serves: Serves 6 to 8
The harmony of this salad is that both the radicchio and the endive are from the chicory family, sweet and slightly bitter at the same time.
12 ounces walnut pieces
1 cup grated Grana Padano or Parmigiano-Reggiano
4 heads radicchio di Treviso (about 1 1/4 pounds), cut into 1 inch pieces
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon kosher salt
Toast walnuts in a large nonstick skillet over medium heat, about 3 to 4 minutes. Reduce heat to low, and sprinkle with ½ cup of the grated cheese; cook, stirring constantly, until cheese just melts and coats the nuts, about 1 minute. Remove the pan from the heat, but leave the nuts in the skillet so they stay warm (but not hot).
Combine radicchio and endive in a large serving bowl. Drizzle with the oil and vinegar, and season with the salt. Toss to coat the leaves with the dressing. Sprinkle with remaining ½ cup grated cheese, and add the warm walnuts. Toss well again, and serve.