Grandma's Watercress Salad All Dressed Up
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
69
Sourness
44
mins
Prep time (avg)
8.1
Difficulty
Ingredients:
2 bunches
Watercress (washed and clipped)110 g
Gorgonzola (crumbled)110 g
Red Onion (julienned)90 g
Butter2 cups
Walnut (chopped)90 g
Honey1 pinch
Cayenne Pepper1 small
Shallot1 tbsp
Dijon Mustard2 tbsps
Lemon Juice (fresh)1 cup
Red Wine Vinegar3 tsps
Sugar2.5 cups
Oil (blended)Directions:
1
In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette
2
Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates)
3
Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar
4
Preheat oven to 350 degrees F
5
In a medium saute pan over medium heat, melt butter and then add nuts
6
Toss nuts in pan until well coated with butter, then add honey and toss some more until nuts are well coated
7
Season with salt, pepper and a touch of cayenne pepper
8
Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly
9
Cool
10
Store in airtight container until needed
11
Place all ingredients in blender except oil
12
Process until smooth and then slowly drizzle in oil
13
Adjust seasoning, as desired