WATERCRESS AND SHOOTS SALAD WITH TOASTED FLAX SEEDS, FRESH BERRIES, OKA CHEESE CROUTONS AND FLAX SEED OIL VINAIGRETTE

Ingredients

• 1/2 pound (about 7 cups) watercress and shoots (corn, beet, etc.), rinsed and spun dry
• 1/4 cup flax seeds, lightly toasted
• 2 small spring onions, peeled and thinly sliced
• 1/4 cup blackberries or red raspberries
• 1/4 cup white raspberries
• 4 ounces Oka cheese, thinly sliced
• 8 slices French bread, about 1/4-inch thick
• 1/4 cup flax seed oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Extra-virgin olive oil, for drizzling

Instructions

Preheat the oven to 350 degrees F.
 
In a large salad bowl, combine the greens, seeds, onions, and berries.
 
Place the sliced bread on a baking sheet and lightly toast until golden on 1 side, about 6 minutes. Turn the slices and place the cheese on the soft sides. Return to the oven and toast until the cheese is melted and just bubbling, about 5 minutes.
 
In a small bowl, whisk together the oil, vinegar, salt and pepper. Toss the salad with the dressing and divide among 4 salad plates. Place 2 cheese croutons on each plate, drizzle with extra virgin olive oil and serve immediately.
 
Beverage Suggestion: Marynissen Estates Chardonnay Barrel Fermented ‘A’ 1999
 
Yield: 4 servings

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