1/3 cup virgin olive oil plus 2 tablespoons
1 small shallot finely diced
1 teaspoon of garlic powder
½ teaspoon of salt
¼ cup balsamic vinegar
2 teaspoons of Dijon mustard
¼ cup or more of Pure Maple Syrup or more to taste (I add a little more because I like a little more sweetness to the dressing.
Straw potatoes (finely julienned potatoes deep fried for about 2-3 minutes at 375F)
Pecans (lightly roasted)
In a bowl, combine the dry dressing ingredients. Slowly drizzle in the olive oil while you whisk to emulsify the dressing. Then add the maple syrup to taste and adjust the seasonings.
Finely julienne the potato and soak in cold water for 30 minutes. Dry the julienned potato on paper towels and deep fry for 2-3 minutes or until golden brown and crispy.
Lightly toast the pecans.
To assemble the salad clean the watercress, put the straw potatoes on the plate followed by the watercress, and pecans and drizzle the dressing over the salad. Finish by sprinkling crumbled feta onto the salad.