Yield:
6
Cook Mode
(Keep screen awake)
Ingredients
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1 1/2 tablespoons red wine vinegar
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1 teaspoon Dijon mustard
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3 tablespoons extra-virgin olive oil
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Salt and freshly ground pepper
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1 bunch watercress, thick stems discarded
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1/4 pound mesclun salad greens
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1 cup grape tomatoes
Directions
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In a small bowl, whisk the vinegar with the mustard. Slowly whisk in the oil and season with salt and pepper. Put the greens and tomatoes in a large bowl, add the dressing and toss until evenly coated. Season with salt and pepper and serve.
Originally appeared: June 2013