Watercress and Cucumber Salad with Lemon Vinaigrette | America's Test Kitchen

Ingredients

• 1 small shallot, minced
• 2 teaspoons honey
• Salt and pepper
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon grated lemon zest plus 2 1/2 tablespoons juice
• 2 1/2 tablespoons extra-virgin olive oil
• 8 ounces (8 cups) watercress
• 1 seedless English cucumber, peeled, halved lengthwise, and sliced thin
• 6 radishes, trimmed, each cut into 6 wedges
• 1/3 cup shelled pistachios, toasted and chopped
• 1/4 cup coarsely chopped fresh dill
• 2 ounces farmer's cheese, crumbled (1/2 cup)