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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
Directions:View on Bon Appetit
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