Nephew and Sister-in-Law Salad

Ingredients:

For the salad:

- 4 cups watercress, washed and drained

- 1/2 cup sliced toasted almonds

- 1/2 cup pitted prunes, halved

- Shredded cheddar cheese (optional)

For the rhubarb compote:

- 2 cups rhubarb, chopped into small pieces

- 1/2 cup sugar

- 1/4 cup water

- 1 teaspoon orange zest

- 2 tablespoons orange juice

Instructions:

Rhubarb Compote:

1. In a saucepan, combine rhubarb, sugar, water, orange zest, and orange juice.

2. Cook over medium heat, stirring occasionally, until the rhubarb breaks down, and the mixture thickens to a compote consistency. This should take around 15-20 minutes. Then, remove from heat and let it cool.

Salad:

1. In a large bowl, arrange the cleaned watercress.

2. Sprinkle the sliced almonds over the watercress.

3. Add the halved prunes to the salad.

4. If desired, sprinkle shredded cheddar cheese over the salad for an extra touch.

Assembly:

1. Pour a generous amount of the cooled rhubarb compote over the salad just before serving.

2. Gently toss to ensure all ingredients are well coated with the compote.

3. Serve immediately and enjoy the Nephew and Sister-in-Law Salad!

This salad combines the crispness of watercress, the crunchiness of almonds, the sweetness of prunes, and the tanginess of rhubarb compote. The shredded cheddar cheese adds a savory element, making it a delightful and balanced dish. Bon profit!