Ingredients

Serves 4

　　

For caramelized walnuts:

1/4 cup walnuts

　　1 tablespoon sugar

　　1/4 teaspoon salt

　　1 teaspoon walnut oil*

　　

For dressing:

1 small garlic clove

　　1/4 teaspoon salt

　　1 1/2 teaspoons Dijon mustard

　　1 tablespoon fresh lemon juice

　　2 tablespoons walnut oil*

　　1 tablespoon extra-virgin olive oil

　　1/2 teaspoon finely chopped fresh tarragon leaves or a pinch dried tarragon, crumbled

　　1 Belgian endive

　　2 bunches watercress (about 6 cups packed)

　　2 ounces Roquefort, crumbled (about 1/2 cup)

　　*available at specialty foods shops and some supermarkets

　　

Make caramelized walnuts:

Step 1

Preheat oven to 350°F.

　　

Step 2

In baking pan toast nuts in oven until golden and fragrant, about 10 minutes. In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts. Transfer mixture to a bowl and cool. Break walnuts apart.

　　

Make dressing:

Step 3

Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice. Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.

　　

Step 4

Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive and dressing. Top salad with Roquefort and walnuts.