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Mixed Green Salad




Source of Recipe


Recipe Courtesy Grace Parisi, Food and Wine, June 2003


List of Ingredients




1 1/2 Tbs. red wine vinegar
1 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
Salt and freshly ground pepper
1 bunch watercress, thick stems discarded
1/4 pound mesclun salad greens
1 cup grape tomatoes



Recipe



In a small bowl, whisk the vinegar with the mustard. Slowly whisk in the oil and season with salt and pepper. Put the greens and tomatoes in a large bowl, add the dressing and toss until evenly coated. Season with salt and pepper and serve.