|2 heads Belgian endive||4 to 6 clusters red and green grapes|
|1 small head butter lettuce||½ cup lightly salted toasted walnuts|
|1 cup mixed red and green seedless grapes, halved|
Clean and separate endive and lettuce leaves. Set aside 5 or 6 of the larger endive leaves. Combine remaining endive leaves, lettuce and halved grapes in mixing bowl. Add dressing and toss lightly. Arrange reserved endive leaves around edges of platter. Heap salad mixture in center and garnish platter with grape cluster. Sprinkle salad with walnuts.
Los Angeles Times Magazine