Ingredients:

  • 4 ounces (115g) fresh watercress, washed and trimmed
  • 1/4 cup (30g) slivered almonds
  • 1/4 cup (40g) thinly sliced red onion
  • 1/4 cup (40g) crumbled feta cheese or goat cheese (optional)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) honey or maple syrup (optional)
  • 1/4 teaspoon (1.5g) kosher salt, or to taste
  • 1/8 teaspoon (0.5g) freshly ground black pepper, or to taste

Instructions:

  1. In a small skillet over medium heat, toast the slivered almonds, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Remove from the skillet and set aside to cool.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until emulsified. Taste and adjust seasoning as needed.
  3. In a large bowl, combine the watercress, red onion, and toasted almonds.
  4. Pour the vinaigrette over the salad and gently toss to coat. Add the cheese (if using). Serve immediately.