Heirloom Tomato Salad with Watercress and Pickled Shallots
['1 shallot, peeled and thinly sliced', '1/2 cup white wine vinegar', 'Salt', 'Freshly ground black pepper', '1/2 cup extra-virgin olive oil', 'Salt', 'Freshly ground black pepper', '4 small heirloom tomatoes (about 1 pound)', '2 cups watercress']
Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.
To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.
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