Watercress & Goat Cheese Salad with Green Apple and Toasted Nuts and Honey Vinaigrette
Ingredients: (serves 4)
1/3 cup almonds or hazelnuts, coarsely chopped
3 tablespoons fresh lemon juice
1 tablespoon honey
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 bunches watercress, tough stems removed
1 Granny Smith apple, cored and thinly sliced
3 ounces mild goat cheese, crumbled
In a small skillet, toast nuts over medium heat, watching closely and shaking pan evenly, until lightly golden, about 3 minutes. Set aside to cool.
In a large bowl, whisk together lemon juice and honey; in a slow and steady stream, whisk in oil.
Season with generous pinch of salt and pepper. Add watercress, apple and nuts; toss to coat.
Pair with Estancia's Monterey County Chardonnay for the perfect meal!
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