The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad.
Recipe information
Yield
Serves 8
Ingredients
3 tablespoons apple cider vinegar
4 teaspoons Dijon mustard
1 tablespoon honey
3/4 cup corn oil
1 teaspoon poppy seeds
2 large bunches watercress, trimmed
2/3 cup walnuts, toasted, chopped
2 pears, peeled, cut into 3/4-inch pieces
Preparation
Step 1
Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
Step 2
Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
