- 1 bunch watercress, washed and dried
- 1 shallot, thinly sliced
- 1/4 pound green beans, trimmed and blanched
- 2 teaspoons lime zest
- 1/4 cup bottled red wine vinaigrette
- 2 tablespoons toasted pine nuts
- Blanch the green beans in boiling water until crisp-tender, 4 to 5 minutes. Drain and plunge into ice water.
- Mix the lime zest with the bottled vinaigrette in a bowl. Add the watercress, shallot, green beans, and pine nuts to the bowl and toss well.