This recipe caught my eye on Vegetarian Times, so I happily decided to adapt this recipe and adjust some ingredients to make it my own little twist. The watercress was a perfect contrast to the sweet ripe summer nectarines and vinaigrette, of which I switched out from the original raspberry vinegar to a mix of my own using some homemade fig and strawberry jam & ACV (apple cider vinegar) + tarragon. And instead of pecans I used toasted hazelnuts; a greater "crunch" to my salad in my opinion. It was a HUGE hit at my family get together. —Stacy
For the Salad:
watercress, leaves and tender stems
nectarines, thinly sliced in moon-shapes
cherry tomatoes, halved
japanese (or persian) cucumbers, thinly sliced at a diagonal
For the Dressing:
Fig-Strawberry vinegar (see below)
shallot, thinly sliced in rings
overly riped nectarine, peeled and diced
olive oil or grapeseed oil
freshly ground black pepper
In This Recipe
For the Fig-Strawberry Vinegar: 1 teaspoon of fig-strawberry jam, 1-2 tablespoons of red wine vinegar/sherry vinegar, dash of rice wine vinegar.
For the dressing: Pour fig-strawberry vinegar over shallots. Let it sit on the counter for 10 minutes. Place the rest of the ingredients into a food processor to blend. Once vinegar-shallot is done, add the vinegar reserving the shallots. Season with salt and pepper to desired taste.
Toast hazelnuts: In a dry pan toast on low-medium until slightly blistered. Put on a tea towel and roll until skin comes off. Roughly chop. Reserve to top the salad.
For the salad: Toss all salad ingredients together into a large bowl. Drizzle vinaigrette to coat, add reserved shallots (if desired), and toasted hazelnuts before serving.