An elegant salad with an exotic twist.
Persian Watercress Salad with Pomegranate, Radish
and Lavender Honey Infused Fromage Blanc
by Sarah Farsh July 6th, 2013
- 1 bunch watercress
- 1/4 cup flat leaf parsley leaves, chopped
- 1/4 cup red radishes, sliced
- sprinkle of Nettle Meadow Honey Lavender Fromage Blanc (or goat cheese)
- juice of one lemon
- salt and pepper to taste
Toss all ingredients together, and serve chilled.