Endive And Walnut Salad

Ingredients

• 4 Belgian endives, cored and leaves cut crosswise into ½-inch slices, or 1 head frisée, trimmed and cut into bite-sized pieces
• 2 large bunches watercress, tough stems trimmed
• Hide ingredients for Vinaigrette, made with half walnut oil, or Walnut Vinaigrette 1 Vinaigrette, made with half walnut oil, or Walnut Vinaigrette (opens in new tab) Vinaigrette, made with half walnut oil, or Walnut Vinaigrette
  • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
  • (1 teaspoon minced shallot)
  • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
  • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, or to taste
  • ¾ cup olive oil

  Sub-recipe steps

  1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
  2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
  3. If made in advance, cover and refrigerate. Shake well before using.
• 1 large Comice or Anjou pear, cored and thinly sliced
• (6 fresh figs, halved)
• ½ cup walnuts, toasted and chopped
• 1 cup crumbled Gorgonzola, Roquefort, or feta (4 ounces)
• (Additional vinaigrette)