Roasted Cauliflower Salad with Walnuts and Gruyere

Ingredients

• Roasted Cauliflower Salad and Gruyere
• 1 large head cauliflower, broken into large florets, tossed with olive oil, salt and pepper and roasted until done in a 400 oven. Then cooled and cut into little florets
  
• 3 bunches watercress, trimmed and coarsely chopped
  
• ²/₃ cup coarsely grated (shredded) gruyere cheese
  
• ¹/₃ cup walnuts, toasted and coarsely chopped
  
• 1 large red endive (Treviso), sliced crosswise, 1/4-inch thick
  

• Walnut Vinaigrette
• 2 tablespoons red wine vinegar (or sherry vinegar)
  
• 1 clove chopped garlic
  
• ¹/₄ cup extra virgin olive oil
  
• 2 tablespoons walnut oil
  
• dash of balsamic
  
• salt and pepper to taste