Red Watercress Salad with Pomegranate & Pistachios

• Combine blueberries and balsamic vinegar in a small saucepan
• Bring to a simmer over medium heat and cook for 10–15 minutes, stirring occasionally, until thickened slightly and reduced by about half
• Let the mixture cool slightly, then blend until smooth
• Strain through a fine mesh sieve to remove any solids
• Chill before drizzling

Assembly

• Arrange red watercress in a salad bowl
• Layer on sliced beets and avocado
• Sprinkle with pomegranate seeds and chopped pistachios
• Drizzle with the blueberry balsamic glaze just before serving