PFV’s (aka powerhouse fruits and vegetables) are packed with essential nutrients that are quickly made available to help protect your body against some chronic diseases such as diabetes and arthritis. PFV’s also happen to promote mental health. According to the CDC, the most nutrient dense powerhouse veggie is watercress with a total score of 100; spinach and romaine are in the top ten as well. So, gather your ingredients and let's create something good and good for you!
Preheat oven to 350 degrees F (177 C).
Wash and dry watercress, spinach, romaine lettuce, pear, green pepper, half a shallot and a sweet onion.
Using a spoon toss 1 cup pecans on cookie sheet with 1 tablespoon olive oil and 2 tablespoons brown sugar. Toast in oven until fragrant and slightly browned (about 10 minutes). Allow to cool on cookie sheet.
Prepare dressing: 1/4 cup white wine vinegar, 1/2 cup olive oil, 1 tablespoon Dijon mustard, 1-2 teaspoons honey, 1 teaspoon herbs de Provence or thyme, 1/2 a shallot (or 1 clove garlic) finely minced. Add salt and pepper to taste. Whisk, cover and let stand at room temperature until ready to serve.
Thinly slice whole green pepper(remove seeds and white pith) resulting in one ring per plate. Peel sweet onion and lay so stems face left to right. Cut in half. Slice 4 thin rings and peel layers apart.
Arrange all greens on salad plates. Top with one green pepper ring and 2-3 onion rings. Just before serving, thinly slice pear and arrange on top of each salad. Top with pecans, whisked dressing and feta cheese (optional).