Apple and Watercress Salad

March 2007
Apple and Watercress Salad

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Makes: 6 servings

Prep: 20 mins

Cook: 40 mins

Ingredients
  • 3 Granny Smith apples, cored and sliced into thin wedges
  • 1 cup walnuts
  • Salt and pepper
  • 6 slices  bacon
  • 2 shallots, peeled and quartered
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons white wine vinegar
  • 1 cup vegetable oil
  • 3 heads  Belgian endive, chopped
  • 3 bunches  watercress, large stems discarded
Directions
  1. Preheat the oven to 350 degrees . Place the apple wedges on a baking sheet lined with parchment paper and bake until softened, about 20 minutes. Place the walnuts on a baking sheet, season with salt and pepper and bake until lightly toasted, about 10 minutes. In a medium skillet, cook the bacon until crisp; crumble and set aside.
  2. In a blender, combine the shallots, mustard, honey, tarragon, thyme, and salt and pepper to taste. With the machine on, drizzle in the vinegar and then the oil.
  3. In a large bowl, toss the endive with the watercress, baked apples and shallot dressing to taste. Sprinkle with the toasted walnuts and crumbled bacon.
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