Watercress salad with warm vinaigrette

1 servings

Ingredients

Quantity Ingredient
1½ tablespoon Minced shallot
2 teaspoons Dijon-style mustard
1 teaspoon Honey
1½ tablespoon Red-wine vinegar
4 tablespoons Olive oil
3 bunches Watercress; coarse stems
; discarded and the
; tender sprigsrinsed
; and spun dry (about
; 9 cups packed
; loosely)

Directions

In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.

Serves 8.

Gourmet November 1993

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Converted by MM_Buster v2.0l.

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