Watercress & Pear Salad
|Chopped crystallized ginger||3 Tablespoon|
|Sherry vinegar/Seasoned rice vinegar||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Firm ripe pears||2 Large (Cornice or Anjou)|
|Lightly packed watercress sprigs||4 Cup (64 tbs), rinsed and crisped|
In a small pan, combine ginger, figs, vinegar, and 1/2 cup of the water.
Bring to a boil over high heat; reduce heat, cover, and simmer until figs are very tender when pierced (35 to 40 minutes).
Set pan aside and let stand, covered, until figs are completely cool (about 30 minutes).
Drain fig cooking liquid into a glass measure; if necessary, add enough water to make 2/3 cup.
Set asidethe 3 best-looking figs.
Place remaining 3 figs, cooking liquid, and oil in a blender or food processor; whirl until smooth.