Watercress-and-endive salad

Indulge in the perfect balance of peppery watercress and crisp endive in this refreshing and vibrant salad. A delightful culinary creation!

Ingredients:

• 1/4 cup pine nuts
• 1 tablespoon mayonnaise
• 1 tablespoon champagne vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons snipped chives
• Kosher salt and freshly ground pepper
• 2 bunches watercress, tough stems removed
• 1 head Belgian endive, thinly sliced

Instructions:

1. Heat up the oven to 350°. Place the pine nuts on a pie plate and bake for approximately 6 minutes, until they release a pleasant aroma and turn slightly golden.
2. Combine the mayonnaise and vinegar in a large bowl. Gradually mix in the olive oil until well combined. Stir in the chives and season with salt and pepper. Add the watercress, endive, and toasted pine nuts to the bowl and mix gently until everything is coated. Serve immediately.

Summary:

• Calories: 603 kcal
• Fat: 62 g
• Protein: 10 g
• Carbs: 10 g
• Potassium: 1006 mg
• Magnesium: 136 mg