3/4 pound fresh green beans, ends trimmed
1 pint cherry tomatoes
2 bunches watercress, rinsed and dried
1/2 cup coarsely chopped Azar Walnuts, toasted
2 tablespoons Reese Red Wine Vinegar
1 tablespoon Maille Dijon Mustard
3 tablespoons DaVinci Extra Virgin Olive Oil
1/4 teaspoon Alessi Sea Salt
1/4 teaspoon Hill Country Fare Ground Black Pepper
Heat oven to 350 degrees F. Toast walnuts on a baking sheet 10 minutes or until lightly browned.
Meanwhile, bring 2 quarts water to a boil in a 4-quart pot over High heat. Wash green beans; trim and discard ends. Cut or snap beans in half. Cut cherry tomatoes in half. Trim and discard steams from watercress*.
Cook green beans in boiling water about 3 minutes or until crisp-tender. Drain; spread beans out on a clean towel to cool and dry thoroughly.
For dressing, blend vinegar and mustard in a small bowl. Slowly whisk in oil; add salt and pepper. Place beans, tomatoes, watercress and walnuts in a large bowl; toss with dressing.
Serve at room temperature.
Calories: 165, Total Fat: 14g, Cholesterol: 0mg, Sodium: 131mg, Carbohydrates: 10g, Dietary Fiber: 4g, Protein: 4g
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!