Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Arrange 1/3 cup raw walnuts halves on a rimmed baking sheet in a single layer. Bake until golden-brown, crisp, and fragrant, 5 to 7 minutes.
2. Meanwhile, trim an inch off the bottoms of 3 medium Belgian endives. Gently peel back and pop off the leaves, trimming the root as you go. Arrange the leaves on a large serving platter or bowl with the leaves curved side down so they look like little cups.
3. Finely grate the zest of 1 medium navel orange evenly onto the leaves. Halve the orange juice one half into a small bowl. Add 1 tablespoon chardonnay or white vinegar and 1/2 teaspoon kosher salt. While whisking, slowly pour in 2 tablespoons of extra-virgin olive oil and whisk until combined. Drizzle evenly over the endive leaves.
4. Coarsely chop the walnuts and scatter over the salad. Garnish with freshly grated Parmesan cheese and a pinch of flaky salt if desired, or serve the salt on the side for people to add to taste.