- 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
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.
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.
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.
nutrition information per serving
214 calories; 20g total fat; 0mg cholesterol; 17mg sodium; 8g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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