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.
nutrition information (per serving):
25, Fat Calories
220, Saturated Fat
5, Monounsaturated Fat
27, Polyunsaturated Fat
Photo: Scott Phillips