Appetizer: Ireland – Irish Watercress, Apple, and Cheddar Salad with Mustard Cider Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 19 min

Ingredients

4 cups (120 g) watercress, tough stems removed
2 cups (40 g) baby arugula
1 large crisp apple (e.g., Honeycrisp or Pink Lady), cored and thinly sliced
1 tsp (5 ml) fresh lemon juice
3 oz / 85 g aged Irish cheddar, shaved
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
4 radishes, thinly sliced
2 tbsp (8 g) chopped fresh parsley
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) whole-grain mustard
1 / 2 tsp (2.5 ml) Dijon mustard
1 tsp (7 g) honey
1 tbsp (15 g) finely minced shallot
1 tsp (1 g) fresh thyme leaves
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper, plus more to taste

Instructions

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and slightly darkened, 3–4 minutes. Transfer to a plate to cool.
Make the vinaigrette: In a small bowl, whisk together apple cider vinegar, whole-grain mustard, Dijon, honey, minced shallot, thyme, salt, and pepper. Slowly whisk in olive oil until emulsified.
Toss the apple slices with lemon juice to prevent browning.
In a large bowl, combine watercress and arugula. Drizzle with just enough vinaigrette to lightly coat and toss gently.
Divide greens among plates. Top with apple slices, shaved Irish cheddar, radishes, toasted walnuts, and chopped parsley.
Drizzle with a bit more vinaigrette and finish with a pinch of salt and pepper to taste. Serve immediately.