Apple and Watercress Salad Adapted from Matt Murphy's Pub   From Every Day with Rachael Ray March 2007 SIX SERVINGS Prep Time: 20 min Cook Time: 40 min 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 1. Preheat the oven to 350°. 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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