Preheat the oven to 300°F.
Spread the walnuts on a baking sheet and bake, stirring once, until fragrant and lightly toasted, 5 to 7 minutes. Remove from the oven and let cool.
Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the radicchio and cook until soft, about 2 minutes on each side. Remove from the pan and drain on paper towels. Cool, then remove and discard the cores. Cut into thin strips.
Add the remaining teaspoon of oil to the skillet. Add the shallots and cook until soft, about 1 minute. Add the garlic and orange zest and cook for 30 seconds. Add the orange juice and reduce by half, about 1 minute. Remove from the heat and pour the mixture into a bowl.
Add the rice wine and apple cider vinegars and honey, and whisk. Slowly drizzle in the walnut oil and whisk until blended and slightly thickened. Add 1/2 cup of the walnuts and the salt and pepper, and whisk well.
Combine the arugula, radicchio strips, and endive in a large salad bowl and toss with the walnut dressing. Divide the salad among six plates. Top with the remaining walnuts and the cheese and serve.
Yield: 6 servings