Instructions: In a small skillet over medium high heat heat oil and cook mustard seeds until they pop.

Let cool then mix with capers pepper parsley mustard mayonnaise yogurt lemon juice and tarragon until well combined.

Add shrimp and mix gently.

Add salt and pepper.

Coarsely chop 1 endive and toss with watercress.

Moisten with about 2 tablespoons mayonnaise mixture.

Core and separate leaves of the remaining 5 endives.

Select 36 of the bestlooking leaves and place about 1 tbspn shrimp salad on pointed end.

Mound watercress mixture in center of serving platter and surround with filled endive leaves.

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