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Endive-Watercress Salad with Candied Walnuts

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  25 Minutes
  8 Servings
RECIPE INGREDIENTS
For the Walnuts:
1 1/2 cups walnut halves (about 5 ounces)
1/2 tablespoon water
2 tablespoons light brown sugar
Kosher salt
For the Dressing:
3 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
4 large Belgian endives--halved lengthwise, cored and cut into thirds crosswise
3 bunches of watercress, large stems trimmed
DIRECTIONS
FOR THE WALNUTS:
Toast the walnuts for about 8 minutes, or until lightly browned. Gently rub off any large pieces of skin and transfer the nuts to a bowl. Add the water and toss to moisten the nuts, then add the brown sugar and a large pinch of salt and toss to coat. Spread the nuts on a baking sheet lined with parchment paper. Bake for about 10 minutes, stirring a few times, until the walnuts are browned and crisp. Transfer to a plate to cool.


FOR THE DRESSING:
In a small bowl, whisk the vinegar with 1/2 teaspoon each of salt and the pepper. Stir in the olive oil and walnut oil.


TO SERVE:
In a large bowl, combine the endives and watercress. Just before serving, toss the salad with the dressing and scatter the walnuts over the top.


WINE RECOMMENDATION:
The core of golden fruit in the 1995 Pahlmeyer Chardonnay, coupled with its smokiness, marries well with the nutty dressing and candied walnut garnish. An alternative: the 1996 Araujo Eisele Vineyard Sauvignon Blanc; its ripe concentrated fruit is a perfect balance for the slight bitterness of the endive.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 Servings
Calories: 214
Sodium: 17mg
Fiber: 2g
Carbohydrates, Total: 8g
Protein: 4g
% Cal. from Fat: 84%
Fat. Total: 20g
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