I have a very strong belief that we should cook and eat food that is seasonal, local, and sustainable. It is a great wonder and at the same time a shame that in our contemporary lives, stores provide us with watermelon and tomatoes grown in chile during December. They just don't taste the same. This is a crisp, delicious, and seasonal salad for winter time.
| Watercress Salad with Shaved Fennel and Pears |
|
| Serves 4-6 | |
| 2 bunches | watercress |
| 1 | pear, unpeeled and sliced |
| 1 | fennel bulb, sliced very thin or shaved with a mandoline |
| 1/2 cup | whole pecans, toasted |
| 3 T | walnut oil |
| 1-2 T | champagne, white balsamic, or cider vinegar |
| salt and pepper | |
| In a large bowl, combine the watercress, pears, fennel, and pecans. Set aside or refrigerate. | |
| Dress the salad with the walnut oil and champagne vinegar, and season with salt and pepper. Plate the salad. Serve immediately. | |
