1 Belgian endive
1/2 bunch watercress
1/2 head soft lettuce
1 red apple
1/2 c. chopped walnuts
Salt & pepper

1 egg yolk
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 c. salad oil

SALAD: Slice endive. Remove stems from watercress and tear lettuce. Core apple and slice. Combine with dressing and nuts.

DRESSING: Blend egg yolk, vinegar and mustard. Gradually whisk in oil. Add salt and pepper.