Red Endive and Watercress Salad

• 1 tablespoon malt vinegar or cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon finely chopped fresh thyme
• 1/4 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 lb Belgian endives (4 large), cut crosswise into 1-inch pieces
• 6 oz red endive or radicchio di Treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces
• 2 cups loosely packed watercress sprigs (2 ounces)

1. Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified.
2. Cover vinaigrette and let stand 1 hour.
3. Add salad greens to vinaigrette and toss to coat.

malt vinegar, mustard, thyme, garlic, salt, black pepper, extravirgin olive oil, belgian endives, red endive

Taken from www.epicurious.com/recipes/food/views/red-endive-and-watercress-salad-109203 (may not work)