½ cup Raw Walnuts
2 pounds Parsnips, peeled and cut into 1 ½-inch dice
Salt and freshly ground black pepper
2 bunches Watercress, thick stems removed
2 Honeycrisp or Cox Pippin apples, cored and thinly sliced
4 Shallots, thinly sliced
½ cup Apple Cider Vinegar
2 Tbs. Whole-grain Dijon mustard
2/3 cup Canola Oil
4 tsp. Maple Syrup
Preheat oven to 400 degrees F. Empty walnuts onto a sheet pan and toast in oven until fragrant and browned, about 10 minutes. Remove and let cool.
Toss parsnips with olive oil, salt and pepper and place on a baking sheet. Roast for 10 minutes, remove from oven and stir. Cook for an additional 10 minutes, or until tender and nicely browned. Remove parsnips from the oven and let cool. Toss with watercress, apple and shallot.
Whisk remaining ingredients in a bowl, taste and adjust seasoning if necessary. Dress salad and serve.