Watercress, Seckel Pear and Brie Salad

Category : Salads

Author : Karen

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Date : 02/09/2009


1 small bunch watercress, washed, stems removed
2 Seckel pears or 1 large Bosc or D''anjou pear, sliced crosswise
6 Medjool dates, pitted and slivered
4 oz brie, thinly sliced
1/4 cup toasted pecans, slivered

1 shallot, thinly sliced
1 tsp extra virgin olive oil
1 tbsp extra virgin olive oil
1 tbsp rice wine vinegar
3/4 tbsp fresh lemon juice
Salt and ground black pepper


1. Place pecans in a single layer in a medium size skillet. Over medium-low heat, cook pecans for 5-7 minutes, stirring occasionally until slightly toasted and fragrant. Alternatively, pre-heat oven to 300F. Place nuts in a single layer on a baking sheet in oven for about 5 minutes, give them a stir, and bake another 3-5 minutes or until slightly toasted and fragrant.

2. Saute shallots in 1 tsp olive oil, for 3-5 minutes until softened. Remove from heat and set aside.

3. For the dressing, whisk all of the ingredients in a small bowl and set aside.

4. Assemble the salads by placing some watercress in the center of plate, then add pear slices, some brie, and some dates. Top with toasted pecans and drizzle with dressing. Repeat with remaining three dishes.

Serves 4

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