Winter Watercress Salad with Asian Pear and Butterhead Lettuce
- Poppy seeds
- Boston lettuce
- Bosc pear
- Greek yogurt
- Red wine vinegar
- Olive oil
What you will need to do:
Pickled shallot: Thinly slice one shallot place in a jar with a pinch of sea salt and cover with red wine vinegar. Let sit for 1/2 hour.
Dressing: Spoon two tablespoons greek yogurt and one teaspoon mayo into a jar. Add the juice of half a lemon, salt, pepper 1/4 cup olive oil, and 1/8 cup red wine vinegar to the jar. Shake vigorously.
Salad: Place lettuce leaves in a large bowl, add watercress and several leaves of tarragon. Slice your pear into thin slices, then cut again lengthwise into matchsticks. Place pear and pickled shallots over greens. Dress with creamy dressing and sprinkle with poppy seeds.