Parsley, Sage, Rosemary and Thyme

My salad plates are shouting, "Give us a summer salad to serve!" Here's a recipe I'm trying today:



Watercress Grape Salad with Creamy Cabernet Dressing



Ingredients


Creamy Cabernet Dressing:

2 tbsp. Cabernet Sauvignon

1 tbsp. rice vinegar

1/2 tbsp. Dijon mustard

1/2 tbsp. minced shallots

1/4 cup extra virgin olive oil

1 tbsp. sour cream

Freshly ground sea salt and pepper to taste



Watercress Grape Salad:

3 cups fresh watercress leaves, lightly packed (about 2 bunches)

1 head Belgian endive, cut into 1/4-inch slices

2 cups sliced seedless red grapes

1 firm but ripe avocado, peeled, pitted and cubed

Freshly ground pepper to taste


Directions:
To prepare dressing, whisk together wine, vinegar, mustard and shallots in a small bowl. Slowly whisk in oil, then sour cream. Season to taste with salt and pepper. To prepare salad, place watercress, endive and grapes in a medium bowl and drizzle with dressing; toss well to coat with dressing, then lightly stir in avocado. Transfer to 6 salad plates and season with pepper.



Makes 6 servings.

Find more Raley's recipes here.