Watercress, Pear, And Brie Salad

• 1 shallot, thinly sliced
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1 tablespoon rice wine vinegar
• 3/4 tablespoon fresh lemon juice
• salt and several cranks of freshly ground black pepper
• 1 bunch watercress, washed, stems removed (about 1 1/2-2 cups)
• 2 Seckel pears, sliced crosswise
• 6 Medjool dates, pitted and slivered
• 4 ounces brie, thinly sliced (the thin rind is edible)
• 2 tablespoons toasted pecans, slivered

1. Saute shallots in 1 teaspoon olive oil for 3-5 minutes, or until softened. Remove from heat and set aside.
2. For the dressing, whisk remaining 1 tablespoon olive oil with vinegar, lemon juice, salt, and pepper in a small bowl and set aside.
3. To make individual salads, start by placing some watercress in the center of a plate, then add pear slices, the cooked shallots, some brie, and some dates. Top with toasted pecans and drizzle with dressing. Repeat with remaining three dishes.

shallot, extra virgin olive oil, rice wine vinegar, lemon juice, salt, crosswise, dates, brie, pecans

Taken from food52.com/recipes/1664-watercress-pear-and-brie-salad (may not work)