- 5 large heads of Belgian endive, trimmed, sliced crosswise into 1-inch pieces (about 6 cups)
- 2 bunches watercress, thick stems trimmed
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 6 tablespoons olive oil
- 1 teaspoon mustard seeds
- 1/2 cup walnuts, toasted
- 1/2 cup dried cranberries
- Place endive and watercress in large bowl. Mix vinegar and mustard in small bowl; slowly whisk in oil. Add mustard seeds. Season dressing with salt and pepper. Pour dressing over endive and watercress; toss to coat. Transfer salad to platter. Sprinkle with walnuts and cranberries and serve.