Endive, Watercress, and Walnut Salad


  • 2 Belgian endives, leaves separated
  • 1/3 cup canola oil
  • 2 tablespoons red wine vinegar
  • 3 bunches watercress, rinsed and dried
  • 1/3 cup walnuts
  • 1 ½ teaspoons Dijon mustard

Heat oven to 350° F. Place the walnuts on an ungreased cookie sheet and toast until lightly browned, about 5 to 7 minutes, stirring occasionally. Remove and let cool.In a large bowl, combine the oil, vinegar, and mustard. Whisk together to combine well and season to taste with salt and groun pepp...

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