Male: Endive, it’s a California favorite. The leafy vegetable can be cooked or served raw in your favorite salad and did you know it belongs to the daisy family. It’s also loaded with vitamins, potassium and minerals. Food and lifestyle expert, Laura Macintosh is bringing it home from the crops to your kitchen.

Laura Macintosh: Well, thanks for joining us everyone. We’re ready to start our recipe with Michael. We’re doing an endive, however you pronounce it salad.

Michael: Yup, the endive salad.

So first, we’re going to candy the walnuts.

Laura Macintosh: Right and we’ve started that a little bit.

Michael: Yup.

Laura Macintosh: Okay what we did, you guys before is we just took a little sugar and some water.

Michael: Give it a little salt.

Laura Macintosh: We put it in the pan. Put a little felt on it. Should I move them with a spoon?

Michael: Yeah.

Laura Macintosh: Because I know caramelizing can be funny but we need to get them all nice and brown.

Michael: Okay, we’re starting that out.

Laura Macintosh: Look at that how gorgeous that is. So all we did was we took water and sugar and we let it brown or caramelize. Once we started it, we saw it starting to turn brown. We throw in our walnuts alright. And it’s as easy as that. Now, of course we already have some done so we’ll show you those.

Michael: Yeah, we have those right here.

Laura Macintosh: Yes, look at that. Do you know there are over 30 different varieties of walnuts?

Michael: I didn’t know that.

Laura Macintosh: Yeah, absolutely, so try and find some unique ones and caramelize them. Now they’re delicious.

This is our endive.

Michael: That’s right. Belgian endive

Laura Macintosh: From the lettuce family. It’s Belgian, yup. And the taste. While you’re using that in the salad, we’ve got some really heavy nuts caramelized, nice sugars.

Michael: Well, it has a nice bitterness. It’s a good contrast.

Laura Macintosh: Good.

Michael: And then we’ll sweeten that with the yarn segments.

Laura Macintosh: Perfect, okay.

Michael: So, we’re just going to cut this in half and cut them aside in the bias.

Laura Macintosh: Right and are we throwing it in the bowl? We’re ready now. Okay.

Michael: Throw that in the bowl.

Laura Macintosh: And some shallots, alright.

Michael: A little bit of shallot.

Laura Macintosh: All of them?

Michael: Yeah that’s fine.

Laura Macintosh: Good. Okay.

Michael: Put in all our orange segment.

Laura Macintosh: This is our sweetness.

Michael: Yep.

Laura Macintosh: We’re bringing in some sweetness now.

Michael: The Valencia orange.

Laura Macintosh: And all of them and the juice. Okay

Michael: Yes. Sweeten vinaigrette a little bit.

Laura Macintosh: Oh when you said they were Valencia, right, okay.

Michael: So we have a little dish on vinaigrette.

Laura Macintosh: Let’s talk about that. What are the components of the vinaigrette?

Michael: We have a little walnut oil, some extra virgin olive oil, some lemon juice, and some Dijon mustard. That’s right.

Laura Macintosh: Any mustard will do? I mean we can—

Michael: Yeah we prefer Dijon because it’s a little rounder. Yeah any mustard you have will do.

Laura Macintosh: And we’re just pouring it on?

Michael: Yup, juts a little bit then like so. There you go. Perfect.

Laura Macintosh: Alright.

Michael: And then just a few thin slices of the red onion.

Laura Macintosh: Okay great. Now you are using shallots and onions. Both of these flavors, these red onions of course, right now are so nice and sweet.

Michael: Yes they are.

Laura Macintosh: And the shallots have a really nice mild flavor.

Michael: Yep.

Laura Macintosh: Great components together, a little pepper. How do we do that?

Michael: That’s just, very well.

Laura Macintosh: A little salt?

Michael: A little bit of salt.

Laura Macintosh: I’m going to do it like the chef’s do. How’s that?

Michael: Perfect.

Laura Macintosh: Alright perfect. Next to that? Ever so gently.

Michael: Yes, ever so gently.

Laura Macintosh: Okay, now we’re just plating it.

Michael: Yeah, just arrange it in the middle of the plate.

Laura Macintosh: Okay. Now obviously, this recipe is on our website. What we’ve done today is a perfect treat for the holidays or entrée or anything.

Michael: And then we’’ just scatter the Kenny walnuts around.

Laura Macintosh: On the salad or on the plate?

Michael: On the salad.

Laura Macintosh: On the salad. There we go. How easy was that? You guys, you saw us do it. Right here, very easy, caramelizing. The walnuts is a great way to enjoy them, that was an easy recipe, Michael. I thank you.

Michael: Thank you.