Smoked-Trout Salad With Mustard Dressing

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1 medium shallot, chopped

1 1/2 tablespoons sherry vinegar

1 1/2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 1/2 tablespoons vegetable oil

1 1/2 tablespoons walnut oil

Salt and freshly ground pepper

2 Belgian endives, leaves separated

1 Granny Smith apple—halved, cored and very thinly sliced on a mandoline

1/2 cup walnuts, coarsely chopped

1/2 pound boneless smoked trout or whitefish, broken into pieces

1 cup small watercress sprigs

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