4 large Belgian endives—halved lengthwise, cored and cut into thirds
3 bunches of watercress, large stems trimmed
How to Make It
Preheat the oven to 350°. 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.
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 a California Chardonnay, coupled with its smokiness, marries well with the nutty dressing and candied walnut garnish. An alternative: a California Sauvignon Blanc; its ripe concentrated fruit is a perfect balance for the slight bitterness of the endive.
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