Watercress with Peaches, Pecans, + Blue Cheese (How to Cook Everything Fast: A Better Way To Cook Great Food by Mark Bittman, 2014, pages 44-45)

Serves 4.

Ingredients:

• 1 cup pecans
• 1 pound/2bunches watercress
• 1 pound worth of 3 large peaches
• 0.33 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt + Pepper
• 1 cup crumbled Blue Cheese

Directions:

1. Put the pecans in a large skillet over medium-high heat.  Cook 3-5 minutes.  Trim the watercress, cutting off thick stems, + put it in a large bowl.  Pit + slice the peaches; add them to the bowl.
2. Drizzle the watercress + peaches with 0.33 cup olive oil + 2 tablespoons balsamic vinegar; sprinkle with salt + pepper.  Toss while lifting gently from the bottom to coat.
3. Add the pecans.  Crumble + add the blue cheese.  Toss again, taste, adjust the seasoning, + serve.

Variations:

• Arugula with Apricots, Marcona Almonds + Manchego:  Substitute Marcona almonds for the pecans with no need to toast, fresh apricots for the peaches, arugula for the watercress, + shaved manchego cheese for the blue cheese.  A pinch of smoked paprika mixed in the dressing is optional.
• Spinach with Apples, Walnuts, + Goat Cheese:  Use apples, walnuts, spinach, + goat cheese in place of pecans, peaches, watercress, + blue cheese.
• Kale with Tomatoes, Pine Nuts, + Parmesan:  Substitute 0.5 pine nuts for pecans, halved cherry tomatoes for the peaches, kale for the watercress, + shaved Parmesan for the blue cheese.  Chop the kale into bite-sized pieces.

Notes:  Dressing Salad on the Fly

Mix every dressing ingredient in a jar,shaking vigorously until it all comes together, or simply pour oil + vinegar + sprinkle s + p right onto the salad + toss.