Serves 8

3 bunches watercress, stems removed
2 heads Belgian endive, trimmed, sliced thinly and crisped
6 oz. walnut oil
4 Tbs. raspberry vinegar
1 Tbs. sweet mustard
1/2 tsp. fine sea salt
1/2 tsp. black pepper
1/2 tsp. sugar

Combine the watercress and endive in a serving bowl. Combine the walnut oil, vinegar, mustard, salt, pepper and sugar in a small mixing bowl. Just before serving, toss the greens with the dressing and serve immediately.
(Rebecca Ets-Hokin)