Recipe for Watercress Mushroom Salad, Santa Fe Style 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup extra-virgin olive oil, OR
1/2 cup walnut oil
2 lrg garlic cloves, minced
1 tsp fresh rosemary, minced
1 tsp fresh tarragon, minced
1 tsp fresh thyme, minced
2 tsp fresh basil, minced
1 tbl Dijon-style mustard
1 med bunch watercress, rinsed, stemmed
1 lrg head Belgian endive, * see note
2 cup button mushrooms, thinly sliced
----------------- OR ----------------
2 cup brown skinned French mushrooms, thinly sliced
1 tsp New Mexico red chiles, crushed
Instructions:
Instructions: *Leaves removes from stalk.

**If using dry herbs use half the amount called for above.

Combine oil, garlic, herbs & mustard & let stand at least 30 minutes

(longer if using dry herbs) at room temperature while you prepare the salad ingredients. Arrange watercress, endive & mushrooms in a wooden or glass bowl; refrigerate until cold. To serve, sprinkle with crushed chile, drizzle with dressing & lace with lime juice. Toss & serve.

Makes 4 servings.

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