1 Cup Dried Cranberries
1 Cup Dried Apricots, Finely Diced
1/2 Cup Dried Golden Figs, Finely Diced
1/2 Cup Dried Mission Figs, Finely Diced
1/2 Cup Golden Raisins
1 Cup Madeira Wine
2 Cups Water
1 Cup Sliced Shallots
4 Tablespoons Unsalted Butter
3 Cups Fresh Bread Crumbs, Chunky NOT Fine
½ Cup XVOO
2 Teaspoons Sea Salt
1 Teaspoon Freshly Ground Black Pepper
2 Bunches Watercress, Large Stems Removed (About 8 Ounces)
In a medium large sauce pan combine the dried fruit with the Madeira wine and the water. Place over medium heat and bring to a simmer. Turn down the heat to a slow simmer and simmer for 20 minutes. Remove from heat and let cool before draining. Drain the fruit and set aside the liquid.
Melt the butter in small sauté pan over medium heat. Once the butter becomes hot and bubbly add the shallots and sauté until translucent, about 5 minutes.
In a large bowl, combine the reconstituted dried fruit, bread crumbs, olive oil, shallot mixture, salt and pepper and thoroughly combine. Add half of the reserved dried fruit liquid and the watercress and once again combine. Cover and refrigerate overnight.