Be sure to use intensely flavored brown toasted walnut oil, which needs to be blended with olive oil or it is overpowering. Pale yellow walnut oil will not have the flavor needed. Ingredients 1 1/2 teaspoon Shallot Minced 2 tablespoon Champagne Vinegar 1/2 teaspoon Salt 1 1/2 teaspoon Fresh Tarragon Leaves Minced 3/4 cup Walnuts Coarsley Chopped 4 heads Belgian Endive About 1 Pound Damaged Leaves Discarded 1/2 pound Button Mushroms 1/3 cup Olive Oil 3 tablespoon Toasted Walnut Oil

Instructions
1. In a large mixing bowl, combine the shallots, vinegar, salt, and tarragon leaves. Set aside to steep while you prepare the rest of the ingredients.

2. In a small, dry skillet, toast the walnuts over medium heat until they begin to brown and turn fragrant, about 3 to 5 minutes. Keep stirring them to keep them from scorching. Set aside to cool.

3. Cut each head of endive in quarters lengthwise. Trim the ends and the solid core, then cut each quarter into thin, lengthwise slivers. Set aside. Trim the stems from the mushrooms and cut the caps into medium-thin slices.

4. When ready to serve, whisk the olive oil and the walnut oil into the vinegar mixture until smooth.

5. Place the endive slivers in the dressing and toss to coat well. Lift the endive out of the dressing with tongs and drain the excess dressing back into the mixing bowl before arranging the endive in a low mound on a platter.

6. Place the mushrooms in the dressing and toss to coat. Using a slotted spoon, drain off the excess dressing (taste the mushrooms before draining; they may need a little more salt). Mound the mushrooms on top of the platter.

7. Whisk the walnuts in the remaining dressing, drain if necessary, and scatter them over the mushrooms. Serve immediately.

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Yields: 4 Servings
     October 1 2003 LA TIMES Food Section, page F4

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