- Portion size 12 servings
Walnut oil dressing:
In small bowl, combine walnuts, corn syrup, sugar, salt and cayenne; toss to coat (nuts may clump together). Spread on parchment paper-lined baking sheet. Bake in 325°F (160°C) oven for about 15 minutes or until golden and sugar is bubbling, stirring occasionally to break up clumps. Let cool completely on baking sheet. Break apart if necessary. (Make-ahead: store in airtight container for up to 5 days.)
Walnut Oil Dressing:
In jar with tight-fitting lid, shake together shallots, walnut oil, sherry vinegar, oil, salt and pepper. (Make-ahead: Refrigerate for up to 1 day.)
Remove coarse stems from watercress; place leaves in large bowl. Break romaine into bite-size pieces and add to bowl. Shred radicchio; add to bowl. Add dressing, toss lightly to coat. Sprinkle with candied walnuts and Stilton cheese, if using.