Heirloom Tomato Salad With Watercress And Pickled Shallots

• 1 shallot, peeled and thinly sliced
• 1/2 cup white wine vinegar
• Salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 4 small heirloom tomatoes (about 1 pound)
• 2 cups watercress

1. Combine the shallot with 1/2 cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
2. To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.
3. To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.

shallot, white wine vinegar, salt, freshly ground black pepper, extravirgin olive oil, salt, freshly ground black pepper, tomatoes, watercress

Taken from www.epicurious.com/recipes/food/views/heirloom-tomato-salad-with-watercress-and-pickled-shallots-51244060 (may not work)