Endive-Watercress Salad
Ingredients
- 14 c olive oil
- 3 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 12 tsp salt
- 14 tsp freshly ground pepper
- 3 heads Belgian endive
- 2 bunches watercress rinsed and torn
- 12 c walnuts toasted
Directions
- Combine first 5 ingredients in a jar cover tightly and shake vigorously
- Rinse endive lightly pat dry and trim ends
- Arrange on salad plates top with watercress
- Drizzle dressing over top and sprinkle with toasted walnuts