This salad is quick to prepare - it will be ready in 10 minutes. Use romaine lettuce if watercress is not readily available.
Ingredients
8 handfuls | Watercress, or sliced romaine lettuce (Main) |
1 | Pear, ripe, peeled, cored and sliced (Main) |
3 Tbsp | Pine nuts, toasted or 1/4 cup croutons |
½ | Pomegranate seeds (Main) |
1 Tbsp | Honey |
1 to taste | Cracked pepper |
Dressing
¼ cup | White wine vinegar, or Champagne vinegar |
1 tsp | Dijon mustard, mild |
½ tsp | Crushed garlic |
1 Tbsp | Lemon juice |
¼ tsp | Cracked black pepper |
2 Tbsp | Extra virgin olive oil |
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- Put watercress or romaine lettuce in a serving bowl.
- Sprinkle the sliced pear on top.
- In a jar, add all the dressing ingredients except the olive oil. Mix well, then drizzle in the olive oil. Refrigerate until needed.
- Drizzle with half of the dressing. Top with pomegranate seeds, pine nuts and croutons if using.
- Season with pepper and honey.