Instructions: Combine walnut oil, rice vinegar, walnuts, chives, Worcestershire sauce, salt, and pepper in a small bowl and blend well.

Wash the endive and watercress and pat dry with a paper towel. Arrange endive around the perimeter of chilled salad plates with points toward edges of plates. Place water cress in center of endive and garnish with red pepper strips. Crumble feta cheese over salad. Pour walnut oil mixture over salads.

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