Heirloom Tomato Salad with Watercress and Pickled Shallots

Directions

1. 1.

   Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.

2. 2.

   To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.

3. 3.

   To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.