Instructions: In a large bowl combine frisee watercress nectarines olives and walnuts.

In a small bowl whisk the vinegar walnut oil olive oil salt and pepper together.

Toss with salad.

With nuts and fruit greens and olives this salad has a lot going on both in taste and texture. But what makes it so welcome as the start to a meal is the mouth tingling bite of watercress. Unique among salad greens watercress has a kind of cool heat that clears and refreshes the palate and makes it eager for new sensations. Its mustardy crunch has made it popular both raw and cooked in salads and soups.

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