Endive-Watercress Salad With Candied Walnuts

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1 1/2 cups walnut halves (about 5 ounces)

1/2 tablespoon water

2 tablespoons light brown sugar

Kosher salt

3 tablespoons red wine vinegar

1/4 teaspoon freshly ground pepper

3 tablespoons extra-virgin olive oil

2 tablespoons walnut oil

4 large Belgian endives—halved lengthwise, cored and cut into thirds crosswise

3 bunches of watercress, large stems trimmed

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