Nectarine and Watercress Salad with Tarragon-Rasperry Dressing

Salad and again a Salad. At the end of summertime a fruity and fresh salad always goes for Lunch or entree for dinner. For me there is no day without having a bowl of salad. It's so various, either with the ingredients you mix or the Dressing you use. Always tastes different and never the same.

For now my lunchsalad had two different fruits in it. The taste was sweet and spicy both way. Just great. First I wasn't sure if the rasperry compaires with the tarragon but the result was astonishing good.

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Nectarine and Watercress Salad with Tarragon-Raspberry Dressing

 

Serves 4

30 minutes or fewer

To make this salad super colorful, use a mix of yellow and white nectarines and yellow and red cherry tomatoes.

      

Dressing

¼ cup raspberry vinegar

2 small shallots, cut into thin rings

1 large nectarine, cut into chunks

2 Tbs. olive oil

2 tsp. fresh tarragon leaves

½ tsp. salt

¼ tsp. ground black pepper

 

Salad

4 cups watercress leaves and small, tender stems

2 nectarines, halved and cut into ½-inch-thick slices

8 cherry tomatoes, halved (1 cup)

½ small cucumber, halved and sliced

¼ cup chopped toasted pecans, for sprinkling

 

1. To make Dressing: pour vinegar over shallots in small bowl; let stand 10 minutes.

2. Place nectarine, oil, tarragon, salt, and pepper in blender. Drain vinegar into blender; reserve shallots. Purée nectarine-vinegar mixture in blender until smooth; season with salt and pepper, if desired.

3. To make Salad: Toss together watercress, nectarines, tomatoes, cucumber, and reserved shallots in large bowl. Drizzle with Dressing, and toss to coat. Sprinkle with pecans.

And of course enjoy your fresh and fruity salad