Food Network: Tomato and Fresh Cheese Curd Salad

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Tomato and Fresh Cheese Curd Salad
Recipe courtesy Emeril Lagasse, 2001

Ingredients
3 cups watercress, well rinsed and tough stems
removed
2 pounds large heirloom tomatoes, cut into 1/4-inch thick slices
1 cup thinly sliced spring onion, or red onions
8 ounces fresh cheese curd
1/2 teaspoon minced garlic
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

3 tablespoons chopped fresh parsley
French Bread Croutons

Directions
On a decorative platter, layer and arrange the
watercress, then the tomatoes, and the onions. Sprinkle the cheese over the
onions.

In a small bowl, whisk together the garlic, mustard, vinegar, salt, and pepper.
Gradually add the oil, whisking, until it emulsifies. Dress the salad with the
vinaigrette, and top with the fresh parsley. Serve with French bread
croutons.