1.Combine ingredients for walnut orange dressing in screw-top jar, shake well.
2.Cook chorizo in large frying pan, stirring occasionally, until browned. Cool 10 minutes.
3.Segment oranges over large bowl. Add chorizo, endive, nuts and dressing to bowl, toss gently.
Chorizo, a highly seasoned Spanish pork sausage, can be smoked or air-dried, and is as good grilled and eaten on its own as it is used as an ingredient, traditionally in an authentic paella.Note