Watercress, Radish, and Endive Salad with Mustard Seed Vinaigrette

• 1 1/2 teaspoons mustard seeds
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/3 cup olive oil
• 2 bunches watercress, thick stems trimmed (about 8 cups)
• 2 small heads of Belgian endive, cut lengthwise into 1/4-inch-wide strips
• 2 bunches radishes, trimmed, sliced

1. Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes.
2. Transfer to small bowl; cool.
3. Add vinegar, lemon juice, and mustard to mustard seeds.
4. Gradually whisk in oil.
5. Season dressing with salt and pepper.
6. Toss watercress, endive, and radishes in bowl with enough dressing to coat.

mustard seeds, apple cider vinegar, lemon juice, mustard, olive oil, bunches, endive, bunches radishes

Taken from www.epicurious.com/recipes/food/views/watercress-radish-and-endive-salad-with-mustard-seed-vinaigrette-107912 (may not work)