In a large bowl, toss the frisée, radicchio, onions, and walnuts with 1/4 cup of the Port Vinaigrette. Season to taste with salt and pepper. To serve, arrange 5 endive leaves across the top of each plate (if you have extra endive, thinly slice it crosswise, and add to the salad, or use the leaves whole for plating additional servings).
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