Randy Mayor; Melanie J. Clarke
Yield
8 servings (serving size: about 1 1/4 cups)

Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.

How to Make It

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add lettuce, endive, and cashews, tossing gently to coat. Serve immediately.

Ratings & Reviews

MissyU's Review

MissyU
February 12, 2010
This is a light and delightful salad, simple to pull together and impress. I've served it as a side with a breakfast strata and also for lunch with soup. The first time I made the recipe as is and it was delicious. The second time I replaced the sherry vinegar with champagne vinegar and the honey with Agave nectar with even better results.