Ingredients

• 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

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Instructions

1. 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.