Nectarine and Watercress Salad with Tarragon-Raspberry Dressing

Serve 4 / 30 minutes of fewer

To make this salad super colorful, use a mix of yellow and white nectarines and yellow and red cherry tomatoes.


Dressing 
¼ cup raspberry vinegar
2 small shallots, cut into thin rings
1 large nectarine, cut into chunks 
2 Tbs. Olive oil
2 tsp. Fresh tarragon leaves 
½ tsp. Salt
¼ ground black pepper

Salad 
4 cups watercress leaves and small, tender stems 
2 nectarines, halved and cut into 1/2-inch thick slices
8 cherry tomatoes, halved (1 cup)
½ small cucumber, halved and sliced 
¼ cup chopped toasted pecans, for sprinkling

Step 1: To make Dressing: pour vinegar over shallots in small bowl; let stand 10 minutes.

Step 2: Place nectarine, oil, tarragon, salt, and pepper in blender. Drain vinegar into blender; reserve shallots. Puree nectarine vinegar mixture in blender until smooth; season with salt and pepper; if desired.

Step 3: To make salad. Toss together watercress, nectarines, tomatoes, cucumber, and reserved shallots in large bowl. Drizzle with Dressing, and loss to coat. Sprinkle with pecans.