2 T olive oil
1 garlic clove, minced
1 teas. Grated lime zest
2 T fresh lime juice
1 teaspoon sugar
Kosher salt and freshly ground pepper to taste
2 bunches watercress, tough stems removed
¼ cup sliced almonds, toasted
Mix oil and garlic and heat in a small pan over medium heat for 1-2 minutes until garlic softens; remove from heat stir in lime zest, line juice, sugar and salt and pepper. To serve, toss the watercress with just enough of the dressing to coat well. Divide among four salad plates and sprinkle with almonds.