Corn and Red Pepper Salad

Directions

1. 1
   Over medium heat saute shallot in olive oil about 2 minutes, or until fragrant but not brown.
2. 2
   Increase heat to high and add corn, season with pepper and saute for 2 minutes.
3. 3
   Add bell pepper and half of watercress.
4. 4
   Stir to combine.
5. 5
   Add bourbon and light mixture in pan on fire.
6. 6
   Remove from heat once the flames have died down and cool 20 minutes or until just warm.
7. 7
   Add remaining cup of watercress and season with salt and pepper as needed.
8. 8
   Serve at room temperature.