Salad of Fresh Watercress with Baby Tomatoes and Sherry Vinaigrette

• 1/2 cup olive oil
• 1/4 cup sherry vineger
• 1 tablespoon honey
• 1/4 cup minced shallots
• 1 teaspoon Dijon mustard
• Salt
• Freshly ground black pepper
• 1/2 pint red currant tomatoes, washed
• 1/2 pint yellow tear drop tomatoes, washed
• 1/2 cup julienne Vidalia onions
• 4 small bunches of fresh watercress, cleaned

1. In a small mixing bowl, combine the oil, vinegar, honey, shallots and mustard.
2. Whisk well.
3. Season with salt and pepper.
4. Add the tomatoes and onions.
5. Cover and marinate for 1 hour.
6. Toss the vinaigrette/tomatoes with the watercress.
7. Season with salt and pepper.
8. Mound the salad in the center of each serving plate.

olive oil, sherry vineger, honey, shallots, mustard, salt, freshly ground black pepper, red currant tomatoes, tomatoes, julienne vidalia onions, fresh watercress

Taken from www.foodnetwork.com/recipes/emeril-lagasse/salad-of-fresh-watercress-with-baby-tomatoes-and-sherry-vinaigrette-recipe.html (may not work)