In a bowl whisk together the cider, the vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Let the dressing stand at room temperature for 30 minutes to let the flavors develop. In another bowl toss the apples, cored and cut into 1/2-inch pieces, with 2 tablespoons of the dressing. In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates. Top the watercress with the apples and the almonds and garnish the plates with the reserved endive tips. Serves 6. Gourmet February 1990
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|Serving Size: 1 Serving (585g)|
|Recipe Makes: 1|
|Calories from Fat: 414 (68%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 0mg||0 %|
|Sodium 173.3mg||6 %|
|Potassium 1192.3mg||31 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 39.8g|
|Protein 9.7g||14 %|
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Calories per serving: 613
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