Endive-Watercress Salad - cooking recipe

Ingredients

1/4 c. olive oil
3 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 heads Belgian endive
2 bunches watercress, rinsed and torn
1/2 c. walnuts, toasted

Preparation

Combine first 5 ingredients in a jar; cover tightly and shake vigorously.
Rinse endive lightly; pat dry and trim ends.
Arrange on salad plates; top with watercress.
Drizzle dressing over top and sprinkle with toasted walnuts.