Watercress Walnut Roquefort Salad

By kstetler

Ingredients

• For caramelized walnuts:
• 1/4 cup walnuts
• 1 Tbsp sugar
• 1/4 tsp salt
• 1 tsp walnut oil
• For dressing:
• 1 small garlic clove
• 1/4 tsp salt
• 1 1/2 tsp Dijon mustard
• 1 Tbsp fresh lemon juice
• 2 Tbsp walnut oil
• 1 Tbsp extra virgin olive oil
• 1/2 tsp finely chopped fresh tarragon or a pinch of dried tarragon, crushed
• For salad:
• 1 Belgian endive
• 2 bunches watercress (about 6 cups packed)
• 2 oz Roquefort, crumbled (about 1/2 cup)

Details

Servings 4

Preparation

Step 1

Preheat oven to 350. In baking pan, toast nuts in oven until golden and fragrant, about 10 minutes. Stir together walnuts, sugar, salt, and walnut oil in a small nonstick skillet. Cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.
Mince and mash garlic to a paste with salt and whisk in a bowl with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified, and whisk in tarragon and salt and pepper to taste.
Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.