Watercress, Walnut and Roquefort Salad

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Watercress, Walnut and Roquefort Salad

 

For caramelized

walnuts:

1/4 cup walnuts

1 tablespoon sugar

1/4 teaspoon salt

1

teaspoon walnut oil

 

For dressing:

1 small garlic clove

1/4 teaspoon

salt

1 1/2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

2

tablespoons walnut oil

1 tablespoon extra virgin olive oil

1/2 teaspoon

finely chopped fresh tarragon leaves or a pinch dried tarragon, crumbled

1

Belgian endive

2 bunches watercress, about 6 cups packed

2 ounces

Roquefort, crumbled

 

Make caramelized walnuts: Preheat oven to 350F. In

baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a

small bowl stir together caramelized walnuts ingredients and in a small nonstick

skillet cook over moderate heat, stirring, until sugar caramelizes and coats

nuts. Transfer mixture to a bowl and cool. Break walnuts apart. Make dressing:

Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and

lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in

tarragon and salt and pepper to taste. Trim endive and cut into julienne strips.

Discard coarse stems from watercress and toss with endive and dressing. Top

salad with Roquefort and walnuts.

Serves 4.