Crisp Asian pears meet juicy fennel and peppery watercress in a refreshing salad that's a great start to any meal. For color we've added strips of tomato and pistachio nuts. A simple dressing of fresh lime juice and decadently delicious pistachio oil is light and fresh, balancing the sweetness of the pears and fennel perfectly.
|3 tablespoons||fresh lime juice|
|3 tablespoons||pistachio oil|
|Salt and freshly ground black pepper (to taste)|
|1 large||Asian pear (unpeeled, julienned)|
|1 large||fennel bulb (cut in half lengthwise, cored, and very thinly sliced crosswise)|
|1 bunch||watercress, trimmed, about 3 cups (or 4 ounces Earthbound Farm Organic Baby Arugula)|
|3 small||tomatoes (seeded, and sliced into thin slivers)|
|1/2 cup||shelled pistachio nuts (preferably unsalted)|
Combine the lime juice and pistachio oil in a small glass jar. Season with salt and pepper to taste. Shake vigorously to combine. Set aside at room temperature. The dressing can be made up to 2 days in advance, and stored in the refrigerator. Let it come to room temperature before using for maximum flavor.
Combine the pear and fennel in a small bowl and toss with one tablespoon of the dressing.
Place the watercress in a large bowl. Add the pear-fennel mixture and tomatoes, and toss to combine. Drizzle with half of the remaining dressing, tossing to coat. Add more dressing, if needed, to taste. Transfer the salad to a large platter or divide among 4 salad plates. Sprinkle with pistachio nuts and serve immediately.