4 thick slices garlic bread Half a shallot, cut in half 3 tbsp (45 mL) sherry vinegar or wine vinegar 2 tbsp (30 mL) extra virgin olive oil ¼ tsp (1 mL) salt 8 oz (250 g) watercress or baby arugula (about 2 packages) ⅓ cup (75 mL) thinly sliced red onion 1 ripe pear, peeled, if desired, and thinly sliced ¼ cup (60 mL) crumbled goat cheese

1. Cut garlic bread into ½-inch (1 cm) cubes and spread in a single layer on a parchment paper-lined rimmed baking sheet. Bake in preheated 325°F oven for about 18 to 20 minutes, stirring twice, or until golden brown and crispy all the way through. Let stand for 2 to 4 hours before serving. 2. Combine shallot, vinegar, oil and salt in a mini chopper; pulse until mixture is almost smooth. 3. Pour half of the dressing over watercress in a large bowl; toss to coat. Arrange on serving plates, top with onion and pear and drizzle with remaining dressing. Scatter goat cheese and croutons over salads.

Pear and Goat Cheese Watercress Salad

Ingredients

Directions