Belgian Endive and Grain Mustard Salad

• 1/2 cup shelled hazelnuts
• 1 teaspoon grain mustard
• 2 teaspoons lime juice
• 2 teaspoons orange juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/2 teaspoon sesame oil
• 1 tablespoon vegetable or corn oil
• 1 pound red or white Belgian endive, separated into leaves
• 1 bunch watercress

1. Put hazelnuts into a sealed freezer bag, and bash them with a rolling pin to break them into pieces.
2. Toast in a small dry skillet until browned and aromatic.
3. Transfer to a bowl to cool.
4. In a small bowl, whisk together the mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil.
5. Set aside.
6. On a large platter, toss together the Belgian endive and watercress.
7. Sprinkle with toasted hazelnuts, and drizzle with citrus and mustard dressing, tossing to combine everything well.

hazelnuts, grain mustard, lime juice, orange juice, honey, salt, sesame oil, vegetable, red, watercress

Taken from cooking.nytimes.com/recipes/6183 (may not work)