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.