Preparation / Directions:
Preheat oven to 375 degrees. Spread the walnuts on a baking sheet and toast until lightly browned and fragrant, 5-7 minutes. Let cool.
In a small bowl whisk together the vinegar, olive oil and salt and pepper.
In a large salad bowl, toss together the escarole, endive, and celery, apples and walnuts. Drizzle with dressing and toss well. Serve garnished with Parmesan.
The first dressing recipe is from "Gourmet's Parties." The original recipe does not contain nuts--but I added them because I think they would be good in this dressin