Watercress-and-Endive Salad

1. 1

   Preheat the oven to 350.

2. 2

   Spread the pine nuts in a pie plate and toast for about 6 minutes, until fragrant and lightly golden.

3. 3

   In a large bowl, whisk the mayonnaise with the vinegar.

4. 4

   Slowly whisk in the olive oil until incorporated.

5. 5

   Add the chives and season with salt and pepper.

6. 6

   Add the watercress, endive and pine nuts to the bowl and toss to coat.

7. 7

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.