Ingredients
- 3 Granny Smith apples, cored and sliced into thin wedges
- 1 cup walnuts
- Salt and pepper
- 6 slices bacon
- 2 shallots, peeled and quartered
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1-1/2 teaspoons chopped fresh tarragon
- 1 teaspoon chopped fresh thyme
- 3 tablespoons white wine vinegar
- 1 cup vegetable oil
- 3 heads Belgian endive, chopped
- 3 bunches watercress, large stems discarded
Description
Rachael Ray Magazine
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