Radicchio-and-Arugula Salad with Walnuts and Dates

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant. Cool, then coarsely chop the walnuts.

In a large bowl, whisk the olive oil with the balsamic vinegar and season with salt and pepper. Add the arugula, radicchio, endive, dates and walnuts and toss to coat. Serve.