Grape, Watercress, Tarragon, Goat Cheese Salad
2 tablespoons grapeseed oil
3 shallots, thinly sliced
1 bunch watercress, washed and trimmed
2 cups halved (lengthwise) seedless green grapes
1 cup (loosely packed) tarragon leaves
1 cup crumbled, chevre, soft goat’s cheese
kosher salt and ground black pepper
Balsamic Vinaigrette (recipe follows)
Heat the oil in a large, heavy-bottomed sauté pan over medium-low heat. Add the shallots and cook, stirring, until softened but not browned, approximately 5 minutes. Transfer the shallots to a bowl and let cool to room temperature.
When ready to serve, add the watercress, grapes and tarragon to the bowl. Season with salt and pepper, add as much dressing as you like and toss gently. Top with goat’s cheese.
Balsamic Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
kosher salt, to taste
freshly ground black pepper, to taste
put the oil and vinegar in a small bowl. Season with the salt and pepper and whisk together to combine. Set aside until ready to use.
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