Watercress-Endive Salad With Roquefort And Walnuts: Cooking The French Laundry

Wash and dry the watercress and mixed greens thoroughly.

Trim the ends of the endive and slice it into thin ribbons.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.

Finely chop the shallots and add them to the dressing, mixing well.

In a large salad bowl, combine the watercress, endive, and mixed greens.

Crumble the roquefort cheese over the salad mixture.

Roughly chop the walnuts and toast them in a dry skillet over medium heat until fragrant, about 3-4 minutes.

Add the toasted walnuts to the salad bowl.

Drizzle the dressing over the salad and toss gently to combine.

Squeeze fresh lemon juice over the salad for added brightness.

Sprinkle fresh herbs on top for garnish.

Serve immediately for the best texture and flavor.

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