Preheat the oven to 375 degrees F. Put the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let the walnuts cool, then coarsely chop them.

In a small bowl, mix the F & W Mustard with the vinegar and shallots. Whisk in the olive oil in a thin stream. Stir in the parsley and season with salt and pepper.

In a salad bowl, toss the watercress with the blue cheese. Add the vinaigrette and toss. Add the walnuts and toss again. Serve right away.

Recipe Courtesy of Haus Barhyte/Mustard People.