oftt

Watercress, Seckel Pear, and Brie Salad

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Serves 4

Dressing:
1 shallot, thinly sliced
1 Tbsp plus 1 tsp extra virgin olive oil
1 Tbsp rice wine vinegar
3/4 Tbsp fresh lemon juice
Salt and a generous amount of freshly ground black pepper

Salad:
1 small bunch watercress, washed, stems removed (about 1 1/2-2 cups)
2 Seckel pears or 1 large Bosc or D'anjou pear, sliced crosswise
6 Medjool dates, pitted and slivered
4 ounces brie, thinly sliced (the thin rind is edible)
1/4 cup toasted pecans, slivered

To toast the pecans, place nuts in a single layer in a medium size skillet. Over medium-low heat, cook pecans for 5-7, stirring occasionally until slightly toasted and fragrant. Alternatively, pre-heat oven to 300 degrees. Place nuts in a single layer on a baking sheet in oven for about 5 minutes, give them a stir, and bake another 3-5 minutes or until slightly toasted and fragrant.


Saute shallots in 1 tsp olive oil, for 3-5 minutes until softened. Remove from heat and set aside.

For the dressing, whisk all of the ingredients in a small bowl and set aside.

To make individual salads, start by placing some watercress in the center of a plate, then add pear slices, some brie, and some dates. Top with toasted pecans and drizzle with dressing. Repeat with remaining three dishes.

Susan Russo

 

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