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Watermelon and peach salad with watercress and muscat vinaigrette

SERVINGS
Makes 6 servings
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SERVINGS
Makes 6 servings
RATE THIS RECIPE
(0)

Ingredients

  • 5 cup seedless red and yellow watermelon
  • 5 cup ripe peaches, skins and pits removed, cut into wedges
  • 3 bunch es watercress
  • 2 ounce muscat or white sherry vinegar
  • 2 tablespoon honey
  • 4 ounce extra virgin olive oil
  • 1/4 cup pistachio nuts
  • Preparation

    Baking Directions:

    1.

    Trim the stems of the watercress.

    Rinse watercress and dry thoroughly.

    Keep chilled until ready to assemble the salad.

    2. Combine sherry vinegar, honey, salt and pepper, whisk in olive oil.

    3. Assemble salad: Add watermelon, peaches and watercress to a large bowl, dress with vinaigrette, top with pistachio nuts, season with salt and pepper to taste, and serve.