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Endive Salad with Toasted Walnuts and Breadcrumbs

['1/2 cup raw walnuts', '1 cup coarsely torn fresh breadcrumbs', '6 tablespoons olive oil, divided', 'Kosher salt', '4 anchovy fillets packed in oil, drained, finely chopped', '1 garlic clove, finely grated', '2 tablespoons red wine vinegar', 'Freshly ground black pepper', '2 ounces Taleggio cheese, cut into 1/2" pieces (about 1/4 cup)', '2 ounces Pecorino duro or Parmesan, broken into 1/2" pieces (about 1/4 cup)', '4 endives, sliced crosswise 1" thick', '1 teaspoon finely grated orange zest', '2 tablespoons fresh orange juice', '1 tablespoon white wine vinegar or white balsamic vinegar']

Preheat 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 2 tablespoons oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12–15 minutes; let cool.
Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.
Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
Divide walnut mixture among plates and top with endive salad.
DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill. Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

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