Instructions: Prepare the vinaigrette: Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside.

Preheat grill or a barbecue.

Blanch garlic cloves in boiling water for 1 minute. Drain, and slice the garlic thinly. Combine the garlic with the parsley and spread it underneath the skin of the chicken. Season the chicken with freshly ground pepper and salt, then brush it with olive oil.

Place the chicken, skin-side down, on the grill and cook it for about 8 to 10 minutes on each side.

Wash and dry the watercress and remove the tough stems. In a big bowl toss the watercress with enough vinaigrette to coat it lightly.

Heat a large skillet and add 1 to 2 tablespoons olive oil. Add the mushrooms and saute over high heat about 4 minutes and season with salt and pepper.

Divide the watercress among 6 salad plates. Arrange the mushrooms around it. Cut each chicken breast on the diagonal into 6 slices and arrange the slices over each plate of watercress.

This recipe yields 6 servings.

Comments: This is an ideal luncheon dish for spring or summer. The flavors are fresh. The sweet whisper of garlic and parsley in the cooked chicken. The peppery watercress and the earthy flavor of the mushrooms. Its perfect for sunny days.

Wine Recommendation: Look at the rose selection in your local wine merchant and see if theres anything from Provence. Or turn to Bonny Doon and their Vin Gris, or perhaps a Californian White Zinfindel. There are many good ones and they provide a surprising counterpoint to this salad.

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