Make the dressing in the mixing bowl. Whip together the lemon juice, vinegar and Dijon mustard. Add the olive oil slowly to it and whisk well. Season with salt and freshly ground pepper and set it aside to use later.
Cut the chicory into slices by cutting crossways. Remove the outer hard stems and separate the slices into rings.
In the frying pan, toast the nuts. Do not use any oil. Make sure to stir constantly in order to avoid them from burning. Once the nuts get a golden ting throw in the chicory and toast them too. Add the dressing to the pan and toss everything together. Reduce the heat to let the flavors blend without burning.
Add the parsley to the mixture and drain unto a plate. A bowl will not do because then all dressing will settle to the bottom. Serve right away.