ENDIVE AND WATERCRESS SALAD WITH MUSTARD SEED VINAIGRETTE

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Reference:

Bon App�tit, October 2004

Prep:

Active time: 25 min Start to finish: 25 min

Servings:

Makes 6 servings.

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Submitted by:

Foodie

Ingredients

large heads of Belgian endive, trimmed, sliced crosswise into 1-inch pieces (about 6 cups)

bunches watercress, thick stems trimmed

tbsp apple cider vinegar

tsp Dijon mustard

tbsp olive oil

tsp mustard seeds

1/2

cup walnuts, toasted

1/2

cup dried cranberries

Directions

Place endive and watercress in large bowl. Mix vinegar and mustard in small bowl; slowly whisk in oil. Add mustard seeds. Season dressing with salt and pepper. Pour dressing over endive and watercress; toss to coat. Transfer salad to platter. Sprinkle with walnuts and cranberries and serve.

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