Endive Salad with Toasted Walnuts and Breadcrumbs

Ingredients

• 4 fillet anchovy packed in oil, drained, finely chopped
• 4  endives thick sliced
• 4 servings pepper black freshly ground
• 1 cup coarsely torn breadcrumbs fresh
• 1  garlic clove finely grated
• 4 servings kosher salt 
• 6 tablespoons olive oil divided
• 2 tablespoons orange juice fresh
• 1 teaspoon orange zest finely grated
• 0.3 cup parmesan 
• 2 tablespoons red wine vinegar 
• 2 ounces taleggio cheese cut into 1/2" pieces ( 1/4 cup)
• 0.5 cup walnuts raw
• 1 tablespoon balsamic vinegar 

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 350°F. Toast walnuts on arimmed baking sheet, tossing occasionally,until fragrant and slightly darker, 8–10minutes.
2. Let cool.
3. Toss breadcrumbs with 2 tablespoons oil on aclean rimmed baking sheet; season withsalt.
4. Bake, tossing once, until golden brownand crisp, 12–15 minutes; let cool.
5. Mix anchovies, garlic, red wine vinegar,and remaining 4 tablespoons oil in a mediumbowl just to combine; season with salt andpepper.
6. Add toasted walnuts, breadcrumbs,Taleggio, and Pecorino and toss to combine.
7. Toss endive, orange zest, orange juice,and white wine vinegar in another mediumbowl; season with salt and pepper.
8. Divide walnut mixture among plates andtop with endive salad.
9. DO AHEAD: Vinaigrette can be made1 day ahead; cover and chill. Walnuts andbreadcrumbs can be toasted 1 day ahead;store airtight at room temperature.