Name: Endive and Watercress Salad with Mustard Seed Vinaigrette
Yield: Makes 6 servings
Ingredients: 5 large heads of Belgian endive, trimmed, sliced crosswise into 1-inch pieces (about 6 cups); 2 bunches watercress, thick stems trimmed; 1 tablespoon apple cider vinegar; 2 teaspoons Dijon mustard; 6 tablespoons olive oil; 1 teaspoon mustard seeds; 1/2 cup walnuts, toasted; 1/2 cup dried cranberries

Recipe information

Yield
Makes 6 servings

Ingredients

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

2 bunches watercress, thick stems trimmed

1 tablespoon apple cider vinegar

2 teaspoons Dijon mustard

6 tablespoons olive oil

1 teaspoon mustard seeds

1/2 cup walnuts, toasted

1/2 cup dried cranberries

Preparation

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.

TagsSalad Endive Chicory Leafy Greens Vegetable Watercress Dried Cranberry Dried Fruit Fruit Side Starter Dinner Lunch Vegetarian Vegan Dairy Free Gluten Free Easy Quick Christmas Fall Winter Bon Appétit

Recipe notes

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