Step 1: Prepare the Ingredients

• Wash and Dry: Rinse the Belgian endive leaves thoroughly under cold water and pat them dry with a clean kitchen towel. Remove any discolored outer leaves.
• Segment the Citrus Fruits: Using a sharp knife, carefully peel the oranges, grapefruits, and mandarins. Segment the fruits by cutting between the membranes to release the juicy sections. Collect all segments in a bowl.

Step 2: Toast the Walnuts

• Toast the Walnuts: In a dry skillet over medium heat, add the walnuts. Toast them for about 5-7 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them. Remove from heat and let them cool.

Step 3: Prepare the Dressing

• Make the Dressing: In a small bowl or a jar with a lid, combine the extra virgin olive oil, freshly squeezed lemon juice, honey, salt, and pepper. Whisk or shake well until all ingredients are thoroughly mixed and emulsified.

Step 4: Assemble the Salad

• Combine Ingredients: In a large salad bowl, add the sliced endive, citrus segments, and toasted walnuts. If using, sprinkle the crumbled feta cheese on top.

Step 5: Dress the Salad

• Add Dressing: Drizzle the prepared dressing over the salad. Toss gently to combine, ensuring all ingredients are coated without bruising the endive.

Step 6: Garnish and Serve

• Garnish: Add fresh mint or parsley on top for a pop of color and flavor.
• Serve: Serve the Endive Citrus Salad immediately as a refreshing appetizer or side dish. Enjoy!