| Watercress Salad with Shaved Fennel and Pears |
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| 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. | |