Recipe information
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
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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.