Walnuts and watercress make a great pair. Here the nuts are used both as a dressing and for texture in the salad itself.
½ cup peeled walnuts
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
2 anchovy fillets (or ½ tsp salt)
1 bunch watercress, picked and washed
1 cup loosely packed mint leaves
Place half the walnuts in a small food processor with the vinegar, olive oil, honey, mustard and anchovies (or salt), and process to a smooth dressing.
Toss the watercress, mint leaves and remaining walnuts in the dressing.
Serve with Adam Liaw's yoghurt roast chicken.