Serves: 4
Total Calories: 331
Preheat the oven to 350°F.
Toss the shallots in the olive oil to coat them. Spread the shallots on a baking sheet and roast for 1 hour, or until golden and very soft.
Put the watercress in a large salad bowl.
To prepare the dressing: In a medium bowl, combine the mustard, tangerine juice, and vinegar. Gradually whisk in the olive oil to make an emulsified sauce. Whisk in the thyme, salt, and pepper.
Pour the vinaigrette over the watercress and toss until coated.
Divide the greens among 4 plates and arrange 4 roasted shallots on top of each serving.
From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Watercress And Roasted-Shallot Salad With Tangerine Vinaigrette recipe is from the Dinner Parties Cookbook. Download this Cookbook today.
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