This spicy salad goes well with rich entrees. Use about half the dressing reserving the remainder for another use.
½ cup pine nuts
2 Belgian endives, sliced
1 small head radicchio, sliced
2 bunches watercress, stems removed
1 cup thinly sliced red onion
½ teaspoon chopped garlic
3 tablespoons balsamic vinegar
2 tablespoons tapenade, either homemade or store-bought
½ cup olive oil
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper to taste
Toast pine nuts in a dry frying pan until golden brown.
Combine endives, radicchio and watercress in bowl. Top with red onions and pine nuts.
Combine garlic and balsamic vinegar in bowl. Stir in tapenade. Whisk in oil. Stir in parsley and season with pepper. Pour dressing over salad and toss.