Yield
Makes 6 servings
James Carrier

How to Make It

Step 1

In a bowl, mix vinegar, shallot, and honey. Whisking constantly, slowly drizzle in 1/3 cup olive oil and whisk until mixture is thick and emulsified. Season to taste with salt and pepper. Add watercress and mix to coat with dressing.

Step 2

Lift watercress from dressing and spread equally on six salad plates. Arrange tomatoes around watercress and set a chunk of cheese alongside. Sprinkle salads lightly with more salt and pepper, and drizzle tomatoes and cheese with a little more olive oil.

26 Brix, Walla Walla, WA

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