Walnuts and watercress make a great pair. Here the nuts are used both as a dressing and for texture in the salad itself.
½ cup peeled walnuts
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
2 anchovy fillets (or ½ tsp salt)
1 bunch watercress,picked and washed
1 cup loosely packed mint leaves
Place half the walnuts in a small food processor with the vinegar,olive oil,honey,mustard and anchovies (or salt),and process to a smooth dressing.
Toss the watercress,mint leaves and remaining walnuts in the dressing.
Serve with Adam Liaw'syoghurt roast chicken.
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