Watercress Salad with Asian Pears, Dates and Sliced Chestnuts
- 1 large shallot, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons rice wine vinegar
- 4 tablespoons light oil such as grape seed or canola
- Several handfuls fresh watercress, thick stems removed
- 2 Asian Pears, cored and thinly sliced
- 4 juicy Medjool dates, pitted and thinly sliced
- 6 roasted chestnuts (store bough variety totally fine) thinly sliced
- Sea salt and freshly ground black pepper
Combine shallot, ginger, vinegar and oil in a small bowl. Let stand about 20 minutes. Place watercress, pears, dates and chestnuts in serving bowl. Season well with salt and pepper. Give dressing a quick whisk and drizzle over salad. Toss well and adjust seasoning to taste.
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