Make the most of May’s freshest produce

Watercress salad with burrata and toasted walnut dressing

20 MINUTES | SERVES 2 | EASY | V GF

watercress 150g, washed
radishes a handful, sliced
cucumber ½, sliced
pickled walnuts 3, sliced
burrata 1

WALNUT DRESSING

walnut halves 50g
shallot 1 long, finely chopped
sherry vinegar or pickled walnut vinegar from the jar 2 tbsp
dijon mustard 2 tsp
extra-virgin olive oil 2 tbsp
walnut oil 2 tbsp

For the dressing, toast the walnut halves in a dry frying pan over a low heat for a few minutes until they smell nutty. Tip out onto a board and chop into chunky pieces. Put the shallot in a bowl and cover with the vinegar and a pinch of salt. Stir in the mustard, then slowly drizzle in both of the oils, whisking continuously, until emulsified, forming a