Instructions: Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using slotted spoon, transfer walnuts to foil lined sheet and cool.

Whisk walnut oil, vinegar and 3 tablespoons chopped cilantro in medium bowl until well blended. Season to taste with salt and pepper.

Prepare barbecue (medium-high heat). Peel the onion and cut it into thick wedges with the root end left intact. Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing. Arrange on platter. Garnish with the candied walnuts.

This recipe yields 4 servings.

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