4 sm. or 2 lg. heads Belgium endive
6 tbsp. olive oil
1/2 c. walnut pieces
3 tbsp. balsamic vinegar

1. Arrange individual endive leaves uncut on 4 plates.

2. In a skillet heat the oil and toast walnuts until lightly brown.

3. Stir in the vinegar.

4. Pour over salads and serve immediately.