To make the fresh breadcrumbs, I go to my grocery store’s bakery section and buy one roll — whatever you want to eat;
this salad handles heartier bread such as a sourdough well. Cut off the crust, tear the bread into chunks and you’re set.
Mattos recommended 4 anchovies but I found 2 to be just right; adjust to your tastes.
To make this ahead: The dressing can be made with everything but the breadcrumbs and kept in the fridge for two days. Add the breadcrumbs closer to when you serve it.
Taleggio is a semisoft cheese with washed rind and one of my favorites; picture a firm brie.
Heat 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 1 to 2 tablespoons oil and spread on baking sheet; season with salt and bake, tossing once, until deep golden brown, anywhere from 6 to 12 minutes, so check on the early side. Let cool.
In a medium bowl, mix anchovies, garlic, red wine vinegar, and 4 tablespoons olive oil just to combine; season with salt and pepper, then add walnuts, breadcrumbs, and both types of cheese and stir to combine.
Mix endive with orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
To serve as shown: Spread walnut dressing out on one large salad platter or individual plates. Top with endive.
To serve as finger food, with whole leaves: Pile the dressed leaves on a platter. Place the walnut dressing in a bowl with a small spoon and encourage people to spoon it onto each leaf “boat” before eating it.