How to Make It
In a large bowl, toss the endives with the apples and currants. Add the sugar and lemon juice, season with salt and pepper and toss well. Heat 1 tablespoon of the walnut oil in each of 2 large skillets. Add one-quarter of the endives to each skillet and cook over high heat, stirring constantly, until browned, about 5 minutes. Transfer to a large platter. Repeat with the remaining walnut oil and endives. Serve warm.