Baby Kale And Watercress Salad With Maple Vinaigrette Recipe

Ingredients

1 tablespoon pure maple syrup

2 tablespoons cider vinegar

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

5 ounces baby kale (about 8 cups)

2 bunches watercress, thick stems removed (about 8 cups)

Preparation

Whisk together maple syrup, vinegar, and oil in a small bowl; season with salt and pepper. Just before serving, toss with kale and watercress. Vinaigrette can be made 3 days ahead and stored in refrigerator.