Step 1

Rinse the Belgian endive leaves thoroughly under cold water and pat them dry with a clean kitchen towel. Remove any discolored outer leaves.

Step 2

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 3

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 4

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 5

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

Step 6

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

Step 7

Add fresh mint or parsley on top for a pop of color and flavor.

Step 8

Serve the Endive Citrus Salad immediately as a refreshing appetizer or side dish. Enjoy!