Apple and Watercress Salad

By bskippa

Ingredients

• 3 Granny Smith apples, cored and sliced into thin wedges
• 1 cup walnuts
• Salt and pepper
• 6 slices bacon
• 2 shallots, peeled and quartered
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1-1/2 teaspoons chopped fresh tarragon
• 1 teaspoon chopped fresh thyme
• 3 tablespoons white wine vinegar
• 1 cup vegetable oil
• 3 heads Belgian endive, chopped
• 3 bunches watercress, large stems discarded

Details

Preparation time 20mins
Cooking time 60mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 350°. Place the apple wedges on a baking sheet lined with parchment paper and bake until softened, about 20 minutes. Place the walnuts on a baking sheet, season with salt and pepper and bake until lightly toasted, about 10 minutes. In a medium skillet, cook the bacon until crisp; crumble and set aside.

In a blender, combine the shallots, mustard, honey, tarragon, thyme, and salt and pepper to taste. With the machine on, drizzle in the vinegar and then the oil.

In a large bowl, toss the endive with the watercress, baked apples and shallot dressing to taste. Sprinkle with the toasted walnuts and crumbled bacon.