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1 tablespoon apple cider
• 1 tablespoon cider vinegar
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon-style mustard
• 1 tablespoon minced shallot
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon dried thyme, crumbled
• 1/4 cup extra virgin oil
• 1 1/2 red delicious apples
• 2 Belgian endives, cut crosswise into 1/2-inch-thick slices
• 6 cups loosely packed watercress sprigs, trimmed, rinsed
and spun dry
• 3 tablespoons coursely crumbled walnuts
In
a bowl whisk together the cider, the vinegar, the lemon juice, the
mustard, the shallot, the Worcestershire sauce, the thyme, and salt
and pepper to taste, add the oil in a stream, whisking, and whisk
the dressing until it is emulsified. Let the dressing stand at room
temperature for 30 minutes to let the flavors develop.
In another bowl toss the apples, cored and cut into 1/2-inch pieces,
with 2 tablespoons of the dressing.
In
a large bowl toss together the endive slices and the watercress
with the remaining dressing and divide the watercress mixture among
the 6 salad plates. Top greens with the apples and walnuts.
COOKS
NOTE: Apple juice may be substituted for the apple cider if needed.
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