A subtle combination of flavors with a satisfying crunch.
Watercress Strawberry and Almond Salad
4 cups trimmed watercress
1 cup sliced fresh strawberries
1/2 cup Mandelin Natural Sliced Almonds, roasted
4 shallots, sliced thinly
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon honey
1/4 teaspoon salt
1/3 cup olive oil
Place watercress, strawberries, almonds and shallots in a large salad bowl.
In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform.
Pour vinaigrette over salad and toss gently. Serve immediately.
Almond Board of California