Strawberry &Watercress salad; Asparagus and leek potato salad

I was invited to my boyfriend's parents' house for lunch today, and brought two dishes to share. They both turned out really good!
No pictures though, sorry. (I took them over there unfinished, and put them together right before we ate).

Strawberries and Watercress Salad



1 large bunch watercress
About a pint of strawberries
About 6 or 7 chives, chopped
A small handful of pine nuts, toasted

For the dressing:

1 teaspoon balsamic vinegar
1 teaspoon sherry wine vinegar
Salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon walnut oil

Place all the salad ingredients in a wooden salad bowl. In a small bowl, whisk together all the dressing ingredients, making sure the result is well seasoned. Depending on the sweetness of your strawberries, you may need to add a bit more vinegar to balance sweet and tart. Dress and toss the salad just before serving.

However... i put my pine nuts in the toaster oven, went to do my hair and forgot about them. Came back, and I had little black nuts.. looked kind of like deer poops. So we had pecans instead. And my salad was to feed 8, so I added some green leaf lettuce, and doubled everything else.


Asparagus and Leek Potato Salad

2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup canola oil
Salt and freshly ground pepper
3/4 pound small fingerling potatoes (I found purple potatoes at the farmers market- SO PRETTY!)
2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
1/4 cup snipped chives


In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper. Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes. Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl. Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

Very very tasty! and healthy, too! No points because the oil on my salad was my oil for the day... of course... all the other things we had to eat were a little less WW-friendly. Oh well. It was good, and it was only one day.