Endive-and-Manchego Salad with Smoked Cocoa Walnuts

Ingredients

• 1 cup grapeseed oil
• 1 1/2 cups walnut halves (5 ounces)
• 1 tablespoon smoked salt
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 teaspoons sugar
• Freshly ground pepper
• 1 large pink grapefruit
• 1 large egg yolk
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon vanilla bean paste or 1/4 teaspoon pure vanilla extract
• Kosher salt
• Pepper
• 1 1/2 pounds Belgian and red endives, cored and leaves separated (8 cups)
• 3 ounces Manchego cheese, shaved
• Tarragon, for garnish

Steps

1. In a saucepan, combine the grapeseed oil and walnuts and cook over low heat, stirring, until the oil reaches 300° on a candy thermometer and the walnuts are deep golden brown, 8 to 10 minutes. Strain the walnuts over a bowl, then spread on a paper towel-lined platter and let cool. Set aside 1/2 cup of the frying oil and reserve the rest for another use.
2. In a mortar, crush the smoked salt to a powder. Stir in the cocoa powder and sugar and season with pepper. In a bowl, toss the walnuts with the smoked cocoa seasoning.
3. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Reserve 1 tablespoon of juice.
4. In a food processor, pulse the egg yolk with the reserved tablespoon of grapefruit juice, the lemon juice and vanilla bean paste. With the machine on, slowly drizzle in the reserved 1/2 cup of frying oil until emulsified. Season the dressing with salt and pepper.
5. In a large bowl, toss the endives with three-fourths of the vinaigrette and season with salt and pepper. Arrange the endives on plates and top with the grapefruit sections, Manchego and cocoa walnuts. Garnish with tarragon and serve.