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Bon Appétit

Watercress, Pear and Walnut Salad with Poppy Seed Dressing

4.3

(32)

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.

Recipe information

  • Yield

    Serves 8

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

Preparation

  1. Step 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.

    Step 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.

TagsSaladAmericanWatercressLeafy GreensVegetablePearFruitWalnutNutPoppy SeedSeedStarterDinnerLunchGluten FreeDairy FreeVeganVegetarianQuickEasyNo-CookBon Appétit
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