Salad of fresh watercress with baby tomatoes and a sherry vi

Yield: 1 servings

Measure Ingredient
½ cup Olive oil
¼ cup Sherry vinaigrette
1 tablespoon Honey
¼ cup Minced shallots
1 teaspoon Dijon mustard
\N \N Salt
\N \N Freshly ground black pepper
½ pint Red currant tomatoes; washed
½ pint Yellow tear drop tomatoes; washed
½ cup Julienne Vidalia onions
4 smalls Bunches fresh watercress; cleaned

In a small mixing bowl, combine the oil, vinegar, honey, shallots and mustard. Whisk well. Season with salt and pepper. Add the tomatoes and onions. Cover and marinate for 1 hour. Toss the vinaigrette/tomatoes with the watercress. Season with salt and pepper. Mound the salad in the center of each serving plate.

Yield: 4 appetizer servings

Converted by MC_Buster.

Per serving: 1067 Calories (kcal); 108g Total Fat; (88% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 124mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 21½ Fat; 1 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC32 Converted by MM_Buster v2.0n.

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