Page 65 - Wits' Cookbook
P. 65

Watercress, Pear and Goat Cheese SaladA Holiday favorite originally from Williams-SonomaSubmitted by: Michelle MulcaheyINGREDIENTS3 firm, but ripe Bartlett pearsJuice from 1⁄2 of a lemon2 or 3 bunches of watercress, long stems removed (about 8 cups) 1⁄2 cup moist dried pitted sweet cherriesVINAIGRETTE6 tbsp of extra-virgin olive oil2 tbsp of sherry wine vinegar1⁄2 tsp of saltFreshly ground pepper, to taste5 oz. semi firm mild-aged goat cheese (chèvre), cut into small piecesDIRECTIONS• Peel, halve and core the pears, then cut each half into 4 wedges.• As the pears are cut, place them in a large bowl and sprinkle with the lemonjuice. Add the watercress and cherries.• To make the vinaigrette, in a small bowl, whisk together the olive oil, sherryvinegar, salt and pepper until blended.• Drizzle the vinaigrette over the watercress mixture, then toss to coat evenly.Divide the salad among individual plates. Add the goat cheese to the salads, distributing it evenly. Serve immediately.SOUPS & SALADS65


































































































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