Little Gem Salad with Cherries and Feta

Directions

To make the pickled onions, in a medium bowl, stir together the water, apple cider vinegar, sugar and 2 tsp. salt. Add the onion and toss to coat. Let stand at room temperature for at least 1 hour or up to 3 hours. Use immediately, or cover and refrigerate for up to 2 weeks.

To make the vinaigrette, in a small bowl, whisk together the red wine vinegar, mustard, honey and garlic. While whisking, slowly add the olive oil and whisk until smooth. Season to taste with salt and pepper. For a thinner, milder vinaigrette, whisk in 1 Tbs. water. Set aside.

To make the salad, put the carrots in a medium bowl of ice water, making sure they are fully submerged. Let stand at room temperature until they just start to curl, about 10 minutes, then drain and pat dry. In a large bowl, toss together the Little Gems, watercress, pea shoots and carrots. Drizzle with about 1/3 cup (3 fl. oz./80 ml) of the vinaigrette and toss again. Season to taste with salt and pepper. Transfer the salad to a serving platter and top with the cherries, chervil, feta, pistachios and as many pickled onions as you like. Drizzle with more vinaigrette, if desired. Top with a few grindings of pepper.

Preheat a grill pan over medium-high heat. Brush the pan and the pita breads generously with olive oil. Add the pita to the pan and cook, turning once, until crisp and nicely grill-marked, about 4 minutes per side. Cut or tear the pita in half and serve alongside the salad. Serves 4.

Williams Sonoma Test Kitchen