Recipe for Watercress and Shoots Salad with Toasted Flax Seeds 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 lb watercress and shoots - (abt 7 cups) rinsed, spun dry
(corn, beet, etc.)
1/4 cup flax seeds lightly toasted
2 sm spring onions peeled, sliced thin
1/4 cup blackberries or red raspberries
1/4 cup white raspberries
4 oz Oka cheese thinly sliced
8 slc French bread, abt 1/4"-thk
1/4 cup flax seed oil
1 tbl balsamic vinegar
1/4 tsp salt
1/4 tsp freshly-ground black pepper
Instructions:
Instructions: Preheat the oven to 350 degrees.

In a large salad bowl, combine the greens, seeds, onions, and berries.

Place the sliced bread on a baking sheet and lightly toast until golden on 1 side, about 6 minutes. Turn the slices and place the cheese on the soft sides. Return to the oven and toast until the cheese is melted and just bubbling, about 5 minutes.

In a small bowl, whisk together the oil, vinegar, salt and pepper. Toss the salad with the dressing and divide among 4 salad plates. Place 2 cheese croutons on each plate, drizzle with extra virgin olive oil and serve immediately.

This recipe yields 4 servings.

Beverage Suggestion: Marynissen Estates Chardonnay 1999

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