Pear and Watercress Salad • Bounty from the Box
Crisp pears, peppery watercress, and toasted pine nuts tossed in a bright lemon-truffle vinaigrette, finished with delicate Parmesan shavings—a simple, elegant fall salad.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Peeler
- Serving bowl
Ingredients
- 2 firm ripe pears
- 2 tablespoons fresh thyme leaves (chopped)
- 2 teaspoons white truffle oil (you can substitute olive oil)
- 1 teaspoon salt
- 2 tablespoons pine nuts (toasted)
- 2 teaspoons fresh lemon juice
- 1 teaspoon Freshly ground black pepper
- 2 bunches watercress (rinsed, dried, large stems removed)
- small chunk Parmigiano-Reggiano (Parmesan) cheese (shaved)
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