Ingredients:
Makes six servings Dressing 5 tablespoons extra virgin olive oil 2 tablespoons white wine vinegar 2 tablespoons minced shallot Salt and freshly ground black pepper Salad 6 California endives, halved lengthwise and cored 2 firmly packed cups watercress leaves (no thick stems) 3/4 cup coarsely chopped toasted walnuts 2 tablespoons chopped fresh mint 1 large crisp apple, such as Fuji

Instructions:
Make the dressing: In a small bowl, whisk together olive oil, wine vinegar and shallot. Season to taste with salt and pepper. Cut endive halves crosswise into 1/2-inch-wide pieces. Put endive, watercress, walnuts and mint in a salad bowl. Quarter and core apple, then slice crosswise as thinly as possible. Add sliced apple to salad bowl. Add enough dressing to coat salad nicely; you may not need it all. Toss well, taste and adjust seasoning. Serve immediately.