Melon and Watercress Salad with Honey-Marcona Almond Dressing

By em-i-lis • August 12, 2011 • 4 Comments

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Author Notes: I looked into my fridge, saw a bunch of beautiful, fresh ingredients and wanted to figure out a creative way to use a number of them. Voila! - em-i-lis

Food52 Review: The sweetness of the melon and figs combine deliciously with the saltiness of the cheese in this salad. If you can't find watercress, peppery arugula makes a great substitute. The thoughtful directions avoid all wilting -- be sure to spoon the dressing over the salad instead of mixing all of the ingredients together. This colorful salad makes a delightful contribution to a late summer potluck. - Ellen M.

Serves 2-4

For the salad

1 bunch watercress, washed, large stems removed and reserved
1 hunk of canteloupe (or similar melon), sliced thinly into 3" strips
1-2 fresh figs, sliced very thinly lenthwise
4 leaves fresh mint, chopped
Blue cheese for crumbling on top

For the dressing

1/2 reserved watercress stems, including any small leaves still attached
1 small handful Marcona almonds
1/2 teaspoon honey
good quality olive oil
fresh lime juice
salt and pepper

Casually layer the first four salad ingredients on a serving dish and crumble the Blue cheese on top.
In a mini-food processor (or the like), blend watercress stems, almonds, honey and 1-2 tablespoons of olive oil. Sprinkle with salt and pepper, and squeeze some lime juice in. Blend again. Taste, adjusting ingredients to your preferred consistency and zing.
Spoon dressing over the salad and serve.