Yield
6

You can substitute 1/4 cup vegetable oil mixed with 2 tablespoons of walnut or hazelnut oil for the macadamia-nut oil.

How to Make It

In a bowl, whisk the shallot, mustard and vinegar. Slowly whisk in the nut oil and season with salt and pepper. Add the watercress, season with salt and pepper and toss. Add the pears, Parmesan and macadamia nuts, toss gently and serve.

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