Watercress, Walnut, and Roquefort Salad

Name: Watercress, Walnut, and Roquefort Salad
Ingredients: 1/4 cup walnuts; 1 tablespoon sugar; 1/4 teaspoon salt; 1 teaspoon walnut oil*; 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 (about 1/2 cup); *available at specialty foods shops and some supermarkets

15 ingredients

10 steps

Ingredients

1/4 cup walnuts
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon walnut oil*
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 (about 1/2 cup)
*available at specialty foods shops and some supermarkets

Directions

1

Preheat oven to 350F.
2

In baking pan toast nuts in oven until golden and fragrant, about 10 minutes.
3

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.
4

Transfer mixture to a bowl and cool.
5

Break walnuts apart.
6

Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice.
7

Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
8

Trim endive and cut into julienne strips.
9

Discard coarse stems from watercress and toss with endive and dressing.
10

Top salad with Roquefort and walnuts.