Kitchen Tip: If you can’t find watercress in the supermarket, substitute baby arugula.
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Pear and watercress salad
By Chatelaine1
PREP TIME
15 min
TOTAL TIME
15 min
Serves
8
Photo, Roberto Caruso.
Ingredients
- 10 cups watercress
- 1 small head radicchio , torn (3 cups)
- 1 pear , thinly sliced
- 6 dried figs , chopped
- 1/2 cup walnut pieces , toasted
- 1/2 cup crumbled goat cheese
Dressing
- 2 tbsp champagne or sherry vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 shallot , minced
- 1 tsp fresh thyme
- 1/4 cup olive oil
Instructions
- DRESSING: Whisk vinegar, Dijon, maple syrup, salt and pepper in a medium bowl. Add shallot and thyme. Drizzle oil in slowly while whisking constantly.
- SALAD: Combine watercress, radicchio, pear, figs and walnuts in a large bowl. Drizzle with enough vinaigrette to lightly coat, and toss to combine. Reserve remaining vinaigrette for another use. Top with cheese. Serve immediately.
Nutrition (per serving)
- Calories
- 163,
- Protein
- 5 g,
- Carbohydrates
- 10 g,
- Fat
- 12 g,
- Fibre
- 2 g,
- Sodium
- 117 mg.
FILED UNDER: No Cook Salads sides Vegetarian
