Watercress, Goat Cheese and Pecan Salad with Hibiscus Flower Vinaigrette
6servings
Ensalada De Berros, Queso De Cabra Y Nueces Con Vinagreta De Jamaica
Ingredients
1/4cup champagne vinegar
1/4cup olive oil
1/2cupsafflower or corn oil
1garlic clove, finely minced
2teaspoonskosher or sea salt, or to taste
1/4teaspoonfreshly ground pepper, or to taste
1cup hibiscus flowers
12ounceswatercress, rinsed and drained
8ouncesfresh goat cheese, cut into 12 slices (can be crumbled, too)
1/2cuppecans 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.