Watercress and Endive Salad with Warm Olive Oil Dressing

ASSEMBLE THESE SUPPLIES:

2 bunches watercress
2 heads endive
1 lemon
1/2 cup olive oil
V4 cup walnut oil
1/4 cup sherry vinegar or balsamic vinegar 1 egg
Salt
Freshly ground pepper

STEPS IN PREPARATION:

Wash watercress and remove stems. Dry in salad spinner or pat dry with paper towels.

Remove bruised outer leaves of endive. With chef's knife, cut endive into 1/4-inch-thick diagonal slices, from tip to root end.

In salad bowl, combine watercress and endive. Cover and place in refrigerator. Squeeze enough lemon juice to measure 2 teaspoons.

In small saucepan, heat olive oil and walnut oil over medium heat just until warm. Off heat, add vinegar and lemon juice. Remove pits, if necessary.

In small bowl, separate egg, retaining yolk and discarding white. In a slow, steady stream, add oil and vinegar mixture, whisking constantly until sauce is smooth and thick. Season with salt and pepper to taste.

Remove greens from refrigerator, toss with dressing, and serve.