For the dressing: Place the warm walnuts in a mixing bowl. Add the orange juice and rice wine vinegar. Season with salt and pepper. Allow to stand for 10 minutes for the flavors to infuse together. Whisk in the oils. Reseason if needed. For the lettuces: In a mixing bowl, combine all the greens together and toss with the walnut oil. To assemble, remove the endive spears for the greens and arrange around the platter. Mound the arugula and radicchio in the center of the endive. Sprinkle the Maytag and walnuts around the greens. Garnish with the edible flowers and cracked black pepper.
Yield: 4 servings