Watercress and Pear Salad
Serves 4 to 6.
Note: This simple salad tosses fresh, local peppery watercress with the sweet, mellow flavor of late season Anjou pears. You might add a little bold, tangy cheese such as Gorgonzola or toasted, spiced nuts. But the idea of this combination is to allow the taste of the watercress to shine through. Serve this salad alongside grilled chicken, lamb or duck. From Beth Dooley.
• 1/4 c. chopped shallot
• 1 tsp. coarse Dijon mustard
• 2 tbsp. white wine vinegar
• 1 tsp. honey
• 1/3 c. extra-virgin olive oil
• 8 oz. watercress (1 large bunch), thick stems trimmed
• 2 ripe pears, cored, quartered and cut into wedges
In a medium bowl, whisk together the shallot, mustard, vinegar and honey, then whisk in the olive oil until the mixture is thick.
Place the watercress into a medium bowl and toss with just enough of the vinaigrette to lightly coat. Place the pears in a separate bowl and toss with any of the remaining vinaigrette to lightly coat. Arrange the pears on top of the watercress and serve right away.
Nutrition information per each of 6 servings:
Fat 12 g
Sodium 35 mg
Carbohydrates 12 g
Saturated fat 2 g
Total sugars 7 g
Protein 1 g
Cholesterol 0 mg
Dietary fiber 2 g
Exchanges per serving: ½ fruit, ½ carb, 2 ½ fat.