Notes: Up to 2 days ahead, crisp Belgian endive and watercress. Up to 4 hours ahead, make mustard dressing (step 1), cover, and chill.
How to Make It
Step 1
In a large bowl, mix mustard with 1 1/2 tablespoons water. Add lemon juice, Worcestershire, oil, and cheese.
Step 2
Trim discolored stem ends from endive. Break off 30 to 36 outer leaves and arrange 3 leaves on each salad plate.
Step 3
Cut remaining endive into fine slivers. Add slivered endive, watercress, and shrimp to dressing in bowl. Mix well.
Step 4
Mound salad equally on endive leaves and season to taste with salt and pepper.
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