Salad of Fresh Watercress with Baby Tomatoes and Sherry Vinaigrette

Total Time: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Yield: 4 appetizer servings

1/2 cup olive oil
1/4 cup sherry vineger
1 tablespoon honey
1/4 cup minced shallots
1 teaspoon Dijon mustard
Freshly ground black pepper
1/2 pint red currant tomatoes, washed
1/2 pint yellow tear drop tomatoes, washed
1/2 cup julienne Vidalia onions
4 small bunches of fresh watercress, cleaned

In a small mixing bowl, combine the oil, vinegar, honey, shallots and mustard. Whisk well. Season with salt and pepper. Add the tomatoes and onions. Cover and marinate for 1 hour. Toss the vinaigrette/tomatoes with the watercress. Season with salt and pepper. Mound the salad in the center of each serving plate.

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