Favorite Recipes of Maverick Swaniel Harrienger

Serves 4.


  • 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


  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.


  • 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.


et cetera