2 anchovies packed in oil, drained, finely chopped
1 clove garlic finely grated
2 tablespoons red wine vinegar
black pepper freshly ground
1/4 cup taleggio into 1/2-inch pieces
1/4 cup pecorino romano or parmesan broken into 1/4 to 1/2-inch pieces
4 endives sliced crosswise 1-inch thick or left in whole leaves
1 teaspoon orange zest finely grated
2 tablespoons orange juice fresh
1 tablespoon white wine vinegar or white balsamic vinegar
Equipment
oven
baking sheet
Directions
Heat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8–10 minutes. Let cool.
Toss breadcrumbs with 1 to 2 tablespoons oil and spread on baking sheet; season with salt and bake, tossing once, until deep golden brown, anywhere from 6 to 12 minutes, so check on the early side. Let cool.
In a medium bowl, mix anchovies, garlic, red wine vinegar, and 4 tablespoons olive oil just to combine; season with salt and pepper, then add walnuts, breadcrumbs, and both types of cheese and stir to combine.
Mix endive with orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
To serve as shown: Spread walnut dressing out on one large salad platter or individual plates. Top with endive.
To serve as finger food, with whole leaves: Pile the dressed leaves on a platter. Place the walnut dressing in a bowl with a small spoon and encourage people to spoon it onto each leaf “boat” before eating it.