- 4-5 cups trimmed watercress *
- ¼ cup walnut oil
- 1 tablespoon cider vinegar
- ½ tablespoon honey
- ½ tablespoon Dijon mustard
- ½ teaspoon Herbes de Provence
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup radishes, sliced very thinly
- ½ cup seedless cucumber, sliced very thinly (peeled or not)
- ½ cup peas (thawed, if using frozen)
- ¼ cup fresh chives, minced
- 1 ounce lightly toasted walnut halves, chopped coarsely
Place the watercress in a large bowl. In a shaker jar with a tight lid, combine the oil, vinegar, honey, mustard, and seasonings. Shake until well combined. Mix 2 tablespoons dressing with the watercress and arrange on a platter. Arrange the radishes, cucumber slices, and peas in rows or some other artistic fashion. Sprinkle the chives and nuts all over, then pour the remaining dressing over all. Serve immediately. Not recommended as leftovers. Serves 4.
* Spinach, arugula, or other field greens can substitute—use one or a combination.
This will serve two as a main dish—add about 6 ounces of proteins (any variety of cooked and sliced or chopped meats and/or shredded or diced cheeses) and serve some bread or crackers on the side.