Salade Mélangée aux Noix

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2 te

Prepare the vinaigrette in a bowl: Mix vinegar, mustard, and salt, then add olive oil, pepper, and walnuts.

Wrap the endives and watercress in a kitchen towel and refrigerate them. When ready to serve, put the greens in a salad bowl, pour the vinaigrette over them, and toss gently with your hands.