This recipe caught my eye on Vegetarian Times, so I happily decided to adapt this recipe and adjust some ingredients to make it my own little twist. The watercress was a perfect contrast to the sweet ripe summer nectarines and vinaigrette, of which I switched out from the original raspberry vinegar to a mix of my own using some homemade fig and strawberry jam & ACV (apple cider vinegar) + tarragon. And instead of pecans I used toasted hazelnuts; a greater "crunch" to my salad in my opinion. It was a HUGE hit at my family get together.

Share: