Grilled Endive Salad with Walnuts, Gorgonzola and Orange Vinaigrette
For the dressing, slice the top and bottom off the orange and slice off the peel with a sharp knife, removing the white skin as completely as possible. Cut out segments between the skins and put in a bowl. Squeeze the juice into another bowl. Rinse the cilantro, shake dry, pluck off the leaves and add to the orange juice. Whisk in the balsamic vinegar and the walnut oil. Season with the red pepper flakes, salt and pepper. Add the orange segments to the dressing.
For the salad, rinse scallions, trim and cut diagonally into thin rings. Rinse and dry the endive. Remove some leaves and set aside. Cut endive heads in half lengthwise. Toast the pecans in a dry pan, then remove and let cool. Heat sesame oil in the pan and add the endive with the cut surface down. Sear for about 2 minutes.
Arrange the reserved endive leaves on plates with the scallion rings and pecans. Top with the seared endive. Crumble the Gorgonzola over the salads.
Serve the salad with the dressing and white bread, if desired.