Endive and Watercress Salad with Mustard Seed Vinaigrette

Name: Endive and Watercress Salad with Mustard Seed Vinaigrette
Yield: 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

By Rozanne Gold

September 30, 2004

Recipe notes