Fall greens with walnuts feta and walnut vinaigrette | epicuriantime.com

Ingredients

• 2 heads radicchio, washed, dried and separated into leaves
• 2 large Belgian endives, washed, root end cut off separated into leaves
• 1 bunch watercress, stems trimmed, washed and dried
• 3 ounces feta cheese, crumbled
• 1/2 cup walnut halves, lightly toasted
• For dressing:
• 1 tespoon Dijon mustard
• 2 tablespoons red wine vinegar
• salt and pepper to taste
• 1/4 cup walnut oil
• 1/4 cup extra virgin olive oil
• recipeIngredient ends