Ingredients

• 5 1/4 teaspoons white-wine vinegar
• 1 garlic clove, minced
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon black pepper
• 1/3 cup olive oil
• 3 large bunches watercress sprigs (9 ounces), coarse stems discarded
• 1 1/2 lb Belgian endives, cut crosswise into 1/2-inch-wide pieces

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Instructions

1. Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.