A pungent herb with a mustard-like flavor, watercress feels surprisingly cool in the mouth. Mixed with pear, this refreshing fall salad simply pops with flavor. For best results, use pears that hold their shape, such as Seckel, Comice, or Bosc.
¼ cup sweet onion, coarsely chopped
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
1 bunch watercress, thick stems removed, washed well
2 ripe pears, cored and cut into wedges
1 ounce crumbled feta cheese
1 In a food processor or blender, combine the onion, mustard, olive oil, vinegar, and honey. Process until smooth.
2 In a medium bowl, toss the watercress with the dressing. Arrange on four plates. Top each with pear slices and crumbled feta cheese.
Ingredient tip: Watercress is extremely perishable, so you’ll want to buy it within a day or two of using. To store it, place the stems in water without immersing the leaves. When ready to use, wash the leaves in a bowl of water, changing the water out several times before draining and using.
Per Serving Calories: 144; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 6mg; Carbohydrates: 17g; Fiber: 3g; Protein: 3g; Phosphorus: 70mg; Potassium: 310mg; Sodium: 134mg