Nectarine and Watercress Salad with Tarragon-Raspberry Dressing

• 1/4 cup raspberry vinegar
• 2 small shallots, cut into thin rings
• 1 large nectarine, cut into chunks
• 2 Tbs. olive oil
• 2 tsp. fresh tarragon leaves
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 4 cups watercress leaves and small, tender stems
• 2 nectarines, halved and cut into 1/2-inch-thick slices
• 8 cherry tomatoes, halved (1 cup)
• 1/2 small cucumber, halved and sliced
• 1/4 cup chopped toasted pecans, for sprinkling

1. To make Dressing: pour vinegar over shallots in small bowl; let stand 10 minutes.
2. Place nectarine, oil, tarragon, salt, and pepper in blender.
3. Drain vinegar into blender; reserve shallots.
4. Puree nectarine-vinegar mixture in blender until smooth; season with salt and pepper, if desired.
5. To make Salad: Toss together watercress, nectarines, tomatoes, cucumber, and reserved shallots in large bowl.
6. Drizzle with Dressing, and toss to coat.
7. Sprinkle with pecans.

raspberry vinegar, shallots, nectarine, olive oil, tarragon, salt, ground black pepper, watercress leaves, nectarines, tomatoes, cucumber, pecans

Taken from www.vegetariantimes.com/recipe/nectarine-and-watercress-salad-with-tarragon-raspberry-dressing/ (may not work)