Instructions: Toast the walnuts in a dry skillet over medium heat, stirring until browned. Set aside.

Reserve a few outer endive leaves for garnish; tear the remaining into bite-size pieces.

Wash and dry the other greens and tear them into bite-size pieces. Add to the endive.

Toss with dressing and walnuts. Arrange the sale on 8 salad plates. Serve immediately.

Honey-Mustard Vinaigrette:
In a bowl, combine mustard and vinegar and whisk until blended. Blend in the oil and honey. stirring until mixture has thickened. Season to taste.

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