Watercress Salad with Apples and Tangerines
An ode to autumn, this salad combines all the crisp flavors of the season...
1 bunch watercress, rinsed well, left whole
extra virgin olive oil
3 Granny Smith apples, halved, cored, thinly sliced (do not peel)
2-3 teaspoons brown rice syrup
3-4 tangerines, peeled, sectioned
3 tablespoons sesame tahini
2 fresh scallions, finely minced
juice of 1 lemon
1 teaspoon brown rice syrup
spring or filtered water
Clean the watercress, coarsely chop it and arrange on a serving platter. Place a small amount of oil and apples in a skillet and turn heat to medium. When the apples begin to sizzle, add a pinch of salt and saute until just limp, 2-3 minutes. Add rice syrup and stir just until apples are coated. Remove from heat and stir in tangerines. Spoon apples and tangerines over watercress.
To make the dressing, mix all ingredients, except water, until smooth. Slowly add water to create a thin dressing. Drizzle over salad and serve warm. Makes 4-5 servings.