Endive, Watercress, and Walnut Salad

Ingredients

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

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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