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.
Kitchen Tip: If you can’t find watercress in the supermarket, substitute baby arugula.
Get more of our all-time favourite pear recipes.