Kitchen Tip: If you can’t find watercress in the supermarket, substitute baby arugula.
Pear and watercress salad
By ChatelaineThis article has not been rated yet.
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
