Name: Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios
Total time: 20 min
Ingredients: One 3-ounce slices of pancetta, cut into 1/4-inch dice; 2 bunches of watercress, thick stems discarded; 10 Medjool dates, pitted and quartered lengthwise; 1/2 cup roasted unsalted pistachios; 2 ounces Maytag blue cheese, crumbled (1/2 cup); 2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons sherry vinegar; Kosher salt and freshly ground pepper

Total Time:

20 mins

Yield:

Ingredients

One 3-ounce slices of pancetta, cut into 1/4-inch dice
2 bunches of watercress, thick stems discarded
10 Medjool dates, pitted and quartered lengthwise
1/2 cup roasted unsalted pistachios
2 ounces Maytag blue cheese, crumbled (1/2 cup)
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper

Directions

In a medium skillet, cook the pancetta over moderate heat until browned and crisp, about 8 minutes. Drain on paper towels.
In a large bowl, toss the watercress with the pancetta, dates, pistachios, blue cheese, olive oil and sherry vinegar. Season the salad with salt and pepper and serve.