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2 cups
watercress, coarse stems removed
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2 heads
Bibb lettuce, shredded
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1 to 2
grapefruits, peeled, pith removed and sectioned
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3/4 cup
pomegranate seeds
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3/4 cup
feta cheese, crumbled
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3/4 cup
Honey Walnuts (recipe follows)
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1 cup
olive oil
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1/2 cup
balsamic vinegar
Balsamic Vinegars Options
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Honey Walnuts
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3/4 cup
walnuts, coarsely chopped
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2 teaspoons
honey
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1/4 teaspoon
salt
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Equipment List:
Cooking Instructions
In a small bowl, whisk together olive oil and balsamic vinegar, reserve. In a large bowl, combine watercress and lettuce. Divide among twelve salad plates. Place two to three grapefruit sections on lettuce. Sprinkle salad with pomegranate seeds, feta and honey walnuts. Drizzle with olive oil and balsamic vinegar.
Honey Walnuts
In a small fry pan over medium heat, sauté walnuts until hot, about 1 to 2 minutes, stirring constantly. Drizzle with honey, quickly stir, and remove from heat. Sprinkle with salt. Transfer nuts to a plate to cool.
chefs™ Kitchen