Strawberry Watercress Salad
|For poppy seed dressing|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||6 Tablespoon|
|Raspberry vinegar||3 Tablespoon|
|Minced shallots||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Poppy seeds||1 1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Trimmed watercress||2 Cup (32 tbs), coarsely chopped|
|Belgian endive head||2 , torn into small pieces|
|Sliced strawberries||1 Cup (16 tbs)|
|Canned hearts of palm||14 Ounce, rinsed, drained, and cut into 2 inch pieces (1 Can)|
To make the poppy seed dressing: In a small bowl, whisk together the sugar, orange juice, vinegar, shallots, oil, poppy seeds, honey, mustard, and salt until the sugar dissolves.
To make the salad: In a large bowl, combine the watercress, endive, and strawberries.
Slice the hearts of palm into 2" pieces and add to the salad.
Pour the dressing on top and toss well.