Ingredients:

  • 6 ounces (170g) fresh watercress, washed and trimmed
  • 1/2 cup (60g) walnuts, roughly chopped
  • 1/4 cup (40g) crumbled feta cheese (optional)
  • 1/4 small red onion, thinly sliced (about 1/4 cup/30g)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) honey
  • 1/4 teaspoon (1g) salt
  • 1/8 teaspoon (0.5g) black pepper, freshly ground

Instructions:

  1. Heat a small skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly golden brown, about 3-5 minutes. Remove from heat and let cool slightly.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
  3. In a large mixing bowl, combine watercress, red onion, and toasted walnuts.
  4. Just before serving, drizzle the lemon-dijon vinaigrette over the salad and toss gently to coat. Add the feta cheese (if using) and serve immediately.