Watercress and Endive Salad

By aiati

Recipe courtesy of Chef Tom Fleming via starchefs.com

Ingredients

• Salad:
• 1 bunch watercress
• 1 head Belgian endive
• Vinaigrette:
• 1/4 cup Champagne vinegar
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• cup extra virgin olive oil
• 1 minced clove garlic
• Salt and pepper
• Garnish:
• 1/2 cup toasted walnuts

Details

Servings 2
Adapted from starchefs.com

Preparation

Step 1

For the Salad:
Remove watercress stems and place the leaves in a bowl. Slice endive in half lengthwise and remove the inner core. Julienne endive and add to the watercress.

For the Dressing:
Puree Champagne vinegar, Dijon mustard, shallot and garlic in a blender until smooth. Slowly add olive oil to the blender and blend until emulsified. Season with salt and pepper.

To Assemble and Serve:
Add 2 Tablespoons of the vinaigrette to the greens, season with salt and pepper, lightly toss, and place the salad on plates. Garnish with toasted walnuts.