Watercress Salad Simple recipe

Assemble these supplies:

• 2 bunches watercress
• 4 ounces shelled walnuts
• 3 tablespoons olive oil
• 1 tablespoon sunflower oil
• 4 1/2 teaspoons wine vinegar, preferably
• 2 1/2 teaspoons red wine vinegar and 2 teaspoons sherry wine vinegar Salt and freshly ground black pepper

Steps in preparation:

1. Preheat oven to 350 degrees.
2. Wash watercress and dry thoroughly.
3. Remove any tough stems.
4. Refrigerate until serving time.
5. Toast walnuts on cookie sheet in oven about 5 minutes.
6. Set aside until cool; then chop them.
7. In small bowl, mix together oils and vinegars with small whisk.
8. Season to taste.
9. At serving time, toss watercress with vinaigrette and sprinkle toasted walnuts on top.