Watercress and Spinach Salad with Toasted Almonds
- serves 4
1 large bunch watercress, stems removed and washed
2 cup of baby spinach, washed (500 ml)
2 Tbsp fresh lemon juice (30 ml)
1 Tbsp honey (15 ml)
1 Tbsp grainy mustard, or plain (15 ml)
1 Tbsp chopped fresh herbs such as mint, parsley or chervil (15 ml)
¼ cup extra virgin olive oil (60 ml)
sea salt and freshly ground pepper, to taste
¼ cup slivered almonds, toasted (60 ml)
1. In a small bowl whisk together lemon juice, honey, mustard and chopped herbs. Slowly add olive oil in a steady stream to mixture until smooth and combined. Season with salt and pepper.
2. Place watercress and spinach in a serving bowl. Drizzle with salad dressing and toss well. Sprinkle with toasted almonds.