A Pati Jinich Recipe
Watercress, Goat Cheese and Pecan Salad with Hibiscus Flower Vinaigrette
6 servings
Ensalada De Berros, Queso De Cabra Y Nueces Con Vinagreta De Jamaica
Ingredients
- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 1/2 cup safflower or corn oil
- 1 garlic clove, finely minced
- 2 teaspoons kosher or sea salt, or to taste
- 1/4 teaspoon freshly ground pepper, or to taste
- 1 cup hibiscus flowers
- 12 ounces watercress, rinsed and drained
- 8 ounces fresh goat cheese, cut into 12 slices (can be crumbled, too)
- 1/2 cup pecans or pine nuts, lightly toasted
To Prepare
- Pour the champagne vinegar into a 3- to 4-quart mixing bowl. Slowly add both the olive oil and the safflower oil as you whisk them into the vinegar with a fork or whisk. Mix in the minced garlic, sugar, salt and pepper. Add the flowers and toss them well. Let them macerate from 4 to 6 hours.
- Remove the flowers with a slotted spoon, reserving the vinaigrette. Chop the flowers and return them to the vinaigrette. You may use then, or cover and refrigerate up to a week. Mix very well before using and taste for seasoning as it may have become a bit more tart as the days go by and need more salt and sugar.
- Place the watercress in a salad bowl. Toss with some vinaigrette and top with goat cheese slices and toasted pecans or pine nuts.
