Endive and Watercress Salad with Mustard Seed Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
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