Vegetables Endive-and-Manchego Salad with Smoked Cocoa Walnuts Be the first to rate & review! The nut frying oil is the secret to the dressing for this colorful salad, a mix of red and Belgian endive, grapefruit sections and shaved cheese. Chef Dave Beran created the dish to pair with New Zealand Sauvignon Blanc. Slideshow: More Main Course Salad Recipes By Dave Beran Dave Beran Instagram Dave Beran is the chef-owner of Pasjoli, an elevated French bistro in Santa Monica, California. A 2014 Food & Wine Best New Chef, Beran made a name for himself at Alinea and Next in Chicago, where he also won the 2014 James Beard Award for Best Chef: Great Lakes. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 40 mins Yield: 4 Ingredients Cocoa Walnuts 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 Salad 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 Directions Make the cocoa walnuts 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. 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. Make the salad 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. 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. 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. Make Ahead The cocoa walnuts can be stored in an airtight container for 1 week. Suggested Pairing A fresh Sauvignon Blanc. Rate it Print