Red Cabbage, Endive, and Celery Salad with Walnuts

Ingredients:

• 1/2 cup walnuts
• 1 medium shallot, chopped
• 1 small head of red cabbage, shredded
• 1 teaspoon coarse salt, plus more to taste
• 1/2 tsp ground black pepper
• 2 tbsp red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp. sugar
• 1/4 cup olive oil
• 1/4 cup sour cream or heavy cream
• 2 stalks celery, thinly sliced
• 3 heads of endive, bottoms trimmed

Preparation:

1. Toss the red cabbage with a teaspoon of salt in a large bowl. Soak the shallots in a bowl of melted water for 10 minutes, then drain and rinse.
2. Preheat oven to 180°C. Spread walnuts on a baking sheet, place in the oven, and bake until golden brown, about 12 minutes.
3. Prepare the dressing: In a salad bowl, whisk together the wine vinegar, lemon juice, Dijon mustard, sugar, and ground pepper. While whisking, gradually pour in the olive oil, then the sour cream. Stir in the red cabbage, celery, and shallots. Cover and refrigerate for 30 minutes or more (up to 6 hours).
4. Before serving, slice the endive lengthwise into thin slices and add to a salad bowl. Season with salt and ground pepper, and toss. Divide the salad among servings and sprinkle with walnuts.