- 3/4 cup pecan halves
- 2 garlic cloves
- 1/3 cup sour cream
- 1/4 cup lemon juice
- 3 tablespoons sugar
- 1 1/4 cups safflower oil
- 2 fresh watercress bunches
- 3/4 cup (3 ounces) shredded Monterey Jack or Swiss cheese
- 3/4 cup fresh blueberries
- Garnishes: lemon slices, rind strips
How to Make It
Bake pecans in a shallow pan at 350°, stirring occasionally, 10 to 15 minutes or until toasted.
Process garlic in a blender until chopped; add sour cream, lemon juice, and sugar, and process until blended. With blender running, add oil in a slow, steady stream.
Arrange watercress, pecans, cheese, and blueberries on 6 individual salad plates. Serve with dressing, and garnish, if desired.