2 teaspoons red wine vinegar
3 tablespoons extra-virgin olive oil
kosher salt
black pepper
2 bunches watercress; hand-torn
1 cup almonds; toasted
1/4 cup dried cranberries

1. Make a quick vinaigrette by whisking together the vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and dried cranberries.