Chopped Watercress Salad

watercress saladServes 4-6

This salad is colorful as well as crunchy

2-3 bunches of watercress washed and spun dry
1 small red onion chopped into small pieces
1/3 cup crumbled blue cheese- preferably Valdeon or Jasper Hill Bailey Hazen blue
2 tablespoons toasted pine nuts or chopped walnuts
1 head of Belgium endive sliced julienne
1 small red pepper seeded, remove rib and cut into small pieces

You will need a large salad bowl

Prepare watercress by cutting off lower thick stems, keep small leaves and chop into bite size pieces and place in bowl
add endive, red pepper and onion
top with nuts and cheese, set aside

Rice vinaigrette

whisk the following ingredients in a small bowl set aside

3 tablespoons of Marukan seasoned rice vinegar
pinch of sea salt
pinch white pepper
2 tablespoons of a fruity extra virgin olive oil
1 tablespoon of walnut or hazelnut oil

To maintain the delicate nature of watercress it is essential not to dress salad until serving time

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