Watercress & Endive Salad with Blue Cheese & Walnuts

Course
Servings 4
Ingredients
  • 4 oz blue cheese, room temperature
  • 2 tbsp heavy cream
  • 3 tbsp freshly squeezed lemon juice
  • Salt and freshly ground pepper
  • 2 Belgin endives
  • 2 large bunches watercress, stemmed, washed and spun dry
  • 1/2 cup walnut halves, toasted
Method
  1. In a small bowl, whisk together 1 tablespoon of the blue cheese, the cream and lemon juice. Add salt and pepper to taste.
  2. Rinse the endives and slice into 1-inch thick slices. Discard the tough core.
  3. In a large salad bowl, toss the endive and watercress with the dressing to coat the leaves thoroughly. Sprinkle with the walnuts and remaining cheese. Toss again and serve.