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Recipe

Pear and Watercress Salad with Cashews and Honey-Ginger Vinaigrette

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: 4

Toasted sesame oil and soy sauce add a subtle Asian note to the dressing in this autumn salad.

Ingredients

  • 2 Tbs. coarsely chopped shallot
  • 2 Tbs. reduced-sodium soy sauce
  • 2 Tbs. plain rice vinegar
  • 2 Tbs. chopped peeled fresh ginger (from a 2-inch piece)
  • 1 Tbs. honey
  • 1 garlic clove, smashed
  • 1/4 cup grapeseed or canola oil
  • 1 Tbs. Asian sesame oil
  • 8 oz. watercress, trimmed and torn into bite-size pieces
  • Kosher salt and freshly ground black pepper
  • 1/2 cup toasted cashews, coarsely chopped
  • 2 firm-ripe pears, quartered, cored, and cut into thirds lengthwise

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 12
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 430
      Carbohydrates (g): 27
      Fiber (g): 4
      Protein (g): 5

Preparation

  • Combine the shallot, soy sauce, vinegar, ginger, honey, and garlic in a blender and purée until smooth. With the machine running slowly, pour in the oils and blend until emulsified.
  • Toss the watercress with enough dressing to coat lightly and season to taste with salt and pepper. Divide among 4 plates and top with the pears and cashews. Drizzle with the remaining vinaigrette and serve.

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