Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 bunches | Watercress |
| 4 \N | Endive |
| ½ cup | Vinaigrette |
Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6603 Posted to MC-Recipe Digest V1 #668 by 4paws@... (Shermeyer-Gail) on Jul 12, 1997