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, .