Watercress Salad with Strawberries and Feta

Ingredients

• 2 tablespoons champagne vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste
• 1/4 cup olive oil
• 1/3 cup sliced almonds
• 1 bunch watercress, any thick stems removed
• 1/2 cup packed mint or basil leaves, or a combination of both, roughly chopped
• 16 ripe strawberries, hulled and halved lengthwise
• 6 radishes, thinly sliced
• 1 Persian or English cucumber, thinly sliced
• 1/2 cup crumbled feta

Directions

1. Heat the oven to 350F. Scatter the almonds across a baking sheet, then bake them for 7 to 9 minutes, until they smell nutty and have taken on a golden color. Move them aside so they can cool.
2. In a small bowl, whisk together the vinegar, lemon juice, honey, salt and pepper. Pour in the oil slowly while whisking, so the dressing comes together smoothly. Taste, then adjust with more honey, salt, or pepper if you want.
3. Add the watercress, mint and/or basil, strawberries, radishes, and cucumber to a salad bowl. Toss with half the dressing, then taste and add more dressing as needed, until everything is lightly coated and well seasoned.
4. Finish the salad with the crumbled feta and toasted almonds, then serve.