Title: Watercress Salad with Warm Vinaigrette
Categories: November 19
Yield: 1 servings

1 1/2 tb Minced shallot
2 ts Dijon-style mustard
1 ts Honey
1 1/2 tb Red-wine vinegar
4 tb Olive oil
3 bn Watercress; coarse stems
; discarded and the
; tender sprigsrinsed
; and spun dry (about
; 9 cups packed
; loosely)

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.