Radicchio, Watercress and Walnut Salad

• 1/4 cup balsamic vinegar
• 2 tablespoons red wine vinegar
• 3/4 cup walnut oil
• Salt and freshly ground black pepper to taste
• 1 small head radicchio, trimmed
• 3 bunches watercress, stemmed
• 1/2 cup walnuts, preferably black walnuts, toasted
• 1/2 cup shaved Parmesan cheese

1. In a small bowl, whisk together the vinegars and walnut oil.
2. Season to taste with salt and pepper.
3. Set aside.
4. Carefully peel off the leaves of the head of radicchio.
5. Select the four best leaves and place one on each of four plates.
6. Finely shred the rest into strips 1/4-inch wide.
7. In a bowl, combine the shredded radicchio with the watercress.
8. Whisk the dressing again, pour it over the radicchio and watercress and toss.
9. Divide this mixture over the whole radicchio leaves.
10. Scatter the walnuts and cheese over each serving.
11. Serve at once.

balsamic vinegar, red wine vinegar, walnut oil, salt, head radicchio, bunches, walnuts, parmesan cheese

Taken from cooking.nytimes.com/recipes/4809 (may not work)