4 large Belgian endives--halved lengthwise, cored and cut into thirds crosswise
3 bunches of watercress, large stems trimmed
Preparation & Cooking Instructions
Preheat the oven to 350°F.
Toast the walnuts for about 8 minutes, or until lightly browned. Gently
rub off any large pieces of skin and transfer the nuts to a bowl.
Add the water and toss to moisten the nuts, then add the brown sugar and
a large pinch of salt and toss to coat.
Spread the nuts on a baking sheet lined with parchment paper. Bake for about
10 minutes, stirring a few times, until the walnuts are browned and crisp.
Transfer to a plate to cool.
To prepare the dressing ~ in a small bowl, whisk the vinegar with ½
tspn each of salt and the pepper. Stir in the olive oil and walnut oil.
In a large bowl, combine the endives and watercress. Just before serving,
toss the salad with the dressing and scatter the walnuts over the top.
