Ingredients

1/2 cup coarsely chopped walnuts

1 tablespoon water

1 teaspoon sugar

Large pinch of cayenne pepper

Large pinch of coarse kosher salt

• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon balsamic vinegar
• 1 large bunch watercress, thick stems trimmed
• 2 heads of Belgian endive (preferably red), sliced crosswise
• 1 ripe Asian pear, halved, cored, thinly sliced

Description

This Recipe Is An Accompaniment For Cabrales Cheese Soufflés.

View Full Recipe