Wild Watercress and Goat Cheese Salad with Verjooz Vinaigrette

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Wild Watercress and Goat Cheese Salad with Verjooz Vinaigrette

Brud Holland
If you’re a forager, one of the first wild greens to pop up in slow moving, shaded streams is watercress. And like mushrooms, once you find a spot it usually becomes your “secret spot.” When we start to see warmer days—above say 45°— that’s the signal to start looking for ‘cress. It’s my favorite wild green to incorporate into salads but it also wilts down nicely in a little butter and shallots for the forager’s version of beans and greens. To get you in the mood for spring, Verjooz made by Finger Lakes Food Company in Hector makes a great zingy vinaigrette that’s a perfect substitute for vinegar or citrus and it’s much more wine friendly. Grab a loaf of bread, a glass of Riesling or Gewürztraminer and make yourself a salad. Warmer days are on the way.
Course Salad
Servings 6 servings


  • 1/4 cup Verjooz
  • 1 tablespoon David Farm honey
  • 1 clove clove sliced thin
  • 1 tablespoon whole grain mustard
  • pinch kosher salt
  • 1 tablespoon parsley fresh
  • 3/4 cup Regional Pantry sunflower oil
  • 1 pound watercress
  • 8 ounces Lively Run goat cheese
  • Micro-greens from Thunder Mountain Foods for garnish


  • In a large bowl, whisk together the Verjooz, honey, garlic, mustard, salt and parsley until the salt and honey dissolve. Whisk in the sunflower oil.
  • To dress and build the salad, trim the watercress just above the roots. Then rinse in cold water and dry in a salad spinner or between paper towels.
  • In a large bowl, toss with enough dressing to just coat the leaves and stems.
  • Divide between 6 plates or bowls and dot with nuggets of goat cheese and small handful of micro-greens. Serve with crusty bread and garlic herb butter.


You can substitute watercress with high tunnel grown, local greens from The Good Life Farm.
Keyword Goat, goat cheese, verjooz, vinaigrette, watercress

1 thought on “Wild Watercress and Goat Cheese Salad with Verjooz Vinaigrette”

  1. Pingback: Verjooz | Edible Finger Lakes : Edible Finger Lakes

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