Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 appetizer servings

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup sherry vineger
  • 1 tablespoon honey
  • 1/4 cup minced shallots
  • 1 teaspoon Dijon mustard
  • Salt
  • Freshly ground black pepper
  • 1/2 pint red currant tomatoes, washed
  • 1/2 pint yellow tear drop tomatoes, washed
  • 1/2 cup julienne Vidalia onions
  • 4 small bunches of fresh watercress, cleaned

Directions

In a small mixing bowl, combine the oil, vinegar, honey, shallots and mustard. Whisk well. Season with salt and pepper. Add the tomatoes and onions. Cover and marinate for 1 hour. Toss the vinaigrette/tomatoes with the watercress. Season with salt and pepper. Mound the salad in the center of each serving plate.

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