Watercress, Pear and Gorgonzola Salad

Ingredients

• ⅓ cup coarsely chopped cippolini or other sweet onion
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• ½ teaspoon honey
• Juice of 1/2 lemon
• ½ cup grapeseed oil
• Sea salt
• ground white pepper
• 2 tablespoons extra virgin olive oil
• 8 ounces watercress (about 1 bunch), thick stems removed
• 4 ounces Gorgonzola, sliced into 16 small slabs
• 2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    506 calories; 42 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 20 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 8 grams protein; 21 milligrams cholesterol; 487 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
2. Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

5 minutes