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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Combine walnuts, 1 T water, sugar, cayenne, salt in small nonstick skillet.
Stir over medium heat until water evaporates and nuts are dry and golden,
about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead.
Store airtight at room temp)
Whisk oils, and vinegar in small bowl to blend. Season dressing to taste
with salt and pepper. Combine watercress, endive, and pear in large bowl.
Add dressing and toss to coat. Sprinkle with nuts.
Contributor: Bon Appetit January 2004 p 88
| Ingredients:
1/2 Cup(s) walnuts; coarsely chopped
1 Tablespoon(s) water
4/23 Ounce(s) sugar
1 Teaspoon(s) cayenne
1 Ounce(s) salt
3/4 Ounce(s) extra virgin olive oil
1 1/2 Tablespoon(s) olive oil
1/16 Cup(s) balsamic vinegar
1 Bunch(s) watercress
2 head belgian endive, red; sliced crosswise
1 asian pear; thinly sliced |
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