Beatrice salad

Yield: 6 Servings

Measure Ingredient
¾ pounds Raw mushrooms; cleaned & thinly sliced
2 \N Medium-sized bunches watercress; stems removed, leaves washed and dried
2 larges Belgian endive; cut into 1\" chunks on the diagonal
1 cup Good olive oil
¼ cup Red wine vinegar
2 tablespoons Dijon mustard
\N \N Salt and pepper

MUSTARD VINAIGRETTE

1. Toss together the mushrooms, watercress and endive.

2. Toss lightly with Mustard Vinaigrette. Serve immediately.

DANNY'S

BIDDLE STREET, BALTIMORE

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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