Watercress, Pecan and Blue Cheese Salad -

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Watercress, Pecan and Blue Cheese Salad

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By Chef Susan Goss

Posted July 23rd, 2007

FabulousFoods.com Recommends: Food Made Fast Salad (Williams-Sonoma Food Made Fast), by Brigit Legere Binns, (2007, Williams-Sonoma)

Food Made Fast Salad (Williams-Sonoma Food Made Fast)

Servings:	6
Author Notes:	This unique salad recipe comes to us from Zinfandel, a wonderful Chicago restaurant. Chef Susan Goss specializes in authentic American regional cuisine and the restaurant's menu changes quarterly to reflect the country's culinary melting pot. Click here to read Lee Maloney's profile of this fabulous restaurant and the husband and wife team behind it. Susan likes to serve this salad with her Crusty Duckling Hash.
Ingredients:	3 cups watercress, trimmed and washed 2 tablespoons lemon juice 3 tablespoons olive oil 1/2 cup toasted pecans 1/2 cup crumbled blue cheese
Instructions:	Place watercress in a large bowl and toss with lemon juice and olive oil. Divide among 6 plates and garnish with toasted nuts and blue cheese. Add salt and pepper if desired, but taste first as watercress tends to be naturally peppery, and the blue cheese may provide all the salt necessary.