Recipe - Watercress Salad With Grilled Onions Peppers And Spicy Walnut

4 tablespoon Vegetable oil
One fourth teaspoon Cayenne pepper
2 tablespoon Sugar
One half cup Walnut halves
6 tablespoon Walnut oil
3 tablespoon White wine vinegar
3 tablespoon Chopped fresh cilantro
1 small Red onion
1 Red bell pepper; seeded, and
; cut into strips
1 Yellow bell pepper; seeded,
and
; cut into strips
Salt; to taste
Freshlyground black pepper;
to taste
2 bn Fresh watercress; trimmed
and washed

Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat.
Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir
until coated. Continue stirring until walnuts are toasted. Using slotted
spoon, transfer walnuts to foil lined sheet and cool. Whisk walnut oil,
vinegar and 3 tablespoons chopped cilantro in medium bowl until well
blended. Season to taste with salt and pepper. Prepare barbecue
(mediumhigh heat). Peel the onion and cut it into thick wedges with the
root end left intact. Combine 2 tablespoons vegetable oil, onion wedges and
pepper strips in large bowl. Season to taste with salt and pepper. Grill
vegetables until tender and blackened in spots. Transfer to large bowl. Add
watercress. Toss with dressing. Arrange on platter. Garnish with the
candied walnuts. This recipe yields 4