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Watercress Salad

Make this Tonight - "From Farm to Field"

5
Prep Time
(minutes)
10
Cook Time
(minutes)
4
Servings

Ingredients

  • 1 ½ lb washed and cleaned Watercress
  • 1 oz / ¼ cup Hazelnuts, toasted, peeled, crushed
  • ¼ cup Montana Mex, extra virgin Avocado oil
  • 3 tablespoons Honey
  • 1 tsp fresh Thyme, chopped
  • ½ tsp whole grain Mustard
  • 2 Lemons, juiced
  • ¼ tsp salt
  • To taste cracked Black Pepper

Steps

  1. In an oven set at 350, toast Hazelnuts for 10 min. Remove from oven and using a dry kitchen towel, massage exterior paper/skin away from the inner nut.
  2. In a small bowl whisk together Honey, Thyme, Lemon juice, and Mustard. Slowly add Avocado
  3. Oil while whisking. Check for seasoning and add salt and black pepper to taste.
  4. In a medium bowl, drizzle dressing over Watercress, toss gently. Serve with crushed Hazelnuts as a topping.
  5. To purchase Montana Mex oils and spices, check out MontanaMex.com