- 2 teaspoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 bunches watercress, hand-torn
- 1 cup almonds, toasted
- 1/4 cup dried cranberries
Make a quick vinaigrette by whisking together the vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and dried cranberries.