Try serving this dish alongside savory tarts.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cup walnut pieces||1 tsp Dijon mustard|
|2 bunches watercress, washed and dried||1 tsp light brown sugar|
|2 shallots, finely chopped||1/4 cup walnut oil|
|1 tbsp red wine vinegar||Salt and freshly ground black pepper|
Preheat the oven to 350°F (180°C). Spread the walnuts in a single layer on a baking sheet. Bake, stirring occasionally, for 10 minutes, or until nicely browned, watching closely so they don’t burn. Let cool, and crush lightly with your hands.
To make the dressing, whisk the vinegar, mustard, and sugar in a bowl. Gradually whisk in the oil. Season with salt and pepper.
Combine the watercress, shallots, and walnuts in a large bowl. Toss with the dressing, and serve immediately.
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