Orange and Pear Salad with Sesame Dressing

Oxmoor House
Cutting fresh herbs into julienne strips releases their distinctive flavors. Consider serving this refreshing salad course after the entrée.
8 servings


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1/3 cup sesame oil
2 tablespoons minced shallots
2 tablespoons orange marmalade
1 tablespoon apple cider vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 large bunch watercress
4 navel oranges, peeled and chopped
2 ripe pears, peeled, cored, and chopped
1/2 cup minced green onions
1/4 cup julienne-sliced fresh basil
1/4 cup julienne-sliced fresh mint


Combine first 7 ingredients in a small bowl; stir with a wire whisk. Let dressing stand at room temperature 30 minutes for flavors to blend.

Remove and discard large stems from watercress. Combine watercress and remaining ingredients; toss gently. Drizzle dressing over salad. Serve immediately.

Created date

August 2009