Ingredients

1 tablespoon malt vinegar or cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon finely chopped fresh thyme

1/4 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup extra-virgin olive oil

1 lb Belgian endives (4 large), cut crosswise into 1-inch pieces

6 oz red endive or radicchio di Treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces

2 cups loosely packed watercress sprigs (2 ounces)

Description

The Vinaigrette For This Salad Benefits From Standing For 1 Hour To Let The Flavors Of The Thyme And Garlic Develop.

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