Watercress Salad with Rhubarb Vinaigrette

Peppery watercress meets a bright, tangy rhubarb vinaigrette—fresh, vibrant, and the perfect counterpoint to richer dishes.

Ingredients:
For the vinaigrette:
1 cup rhubarb, chopped
2 tablespoons honey
2 tablespoons apple cider vinegar
¼ cup water
¼ cup olive oil
Pinch of salt

For the salad:
4 cups fresh watercress
1 small carrot, shaved or thinly sliced
2 tablespoons chopped fresh herbs (parsley, chives, and/or lovage)
Salt and freshly cracked black pepper

Method:
1. In a small saucepan, combine rhubarb, honey, vinegar, and water. Simmer over medium heat for 8–10 minutes, until rhubarb is very soft.

2. Let cool slightly, then blend until smooth. With the blender running, drizzle in olive oil until emulsified. Season with a pinch of salt.

3. In a large bowl, toss watercress with carrot and herbs. Drizzle with vinaigrette just before serving and toss lightly. Season with salt and pepper to taste.