Watercress, Pear and Walnut Salad with Poppy Seed Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad. Ingredients:
3 tablespoons apple cider vinegar |
4 teaspoons dijon mustard |
1 tablespoon honey |
3/4 cup corn oil |
1 teaspoon poppy seeds |
2 large bunches watercress, trimmed |
2/3 cup walnuts, toasted, chopped |
2 pears, peeled, cut into 3/4-inch pieces |
Directions:
1. Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
2. Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
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