Watercress and Walnut Salad With Herb Dressing

Came up with this recipe while trying to use up leftover walnuts. This simple salad works well as a starter, side or main course. The watercress makes this a wonderful complement to other peppery foods. Serves well with a peppery foothill California-style Zinfandel.

• Ready In: 8 mins
• Serves: 3-4

Ingredients

• Salad

• 1  bunch watercress, rinsed and chopped (leaf and some stems)
• 1⁄2 cup green onion, finely chopped (light green and white parts)
• 1⁄2 cup walnuts, chopped
• 1⁄2 cup romano cheese, grated

• Dressing

• 1⁄4 cup olive oil
• 2  teaspoons red wine vinegar
• 1  teaspoon rosemary, freshly ground (in mortar)
• 2  teaspoons basil, freshly chopped
•  salt, to taste

Directions

1. In small jar, mix all dressing ingredients together and let sit.
2. In bowl put watercress, green onions, cheese, and walnuts.
3. Toss salad mixture.
4. Serve salad on plates.
5. Dress salad with desired amount of dressing.
6. Enjoy.