Recipe for Watercress Salad with Red Wine Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
2 bn	watercress rinsed well,
	dried and tough stems
	removed
1 head	Bibb lettuce tough core removed,
	leaves separated, rinsed well and dried
8 oz	button mushrooms wiped clean,
	stem ends trimmed, and thinly sliced
1/2 cup	thinly-sliced red onions
1 tbl	Dijon mustard
2 tsp	Garlic-Rosemary Red Wine Vinegar (see recipe)
2 tsp	Merlot (from Argentina)
1 tbl	chopped garlic
1 tbl	chopped chives
1/4 cup	olive oil
1/4 tsp	salt
1/8 tsp	freshly-ground black pepper

Instructions:

Instructions: In a large bowl, combine the watercress, lettuce, mushrooms, and onions. To make the dressing, in a small bowl whisk together the mustard, red wine vinegar, red wine, garlic, and chives.

Gradually whisk in all the oil, and continue mixing until an emulsion forms. Add the salt and pepper and mix well. Toss the dressing as desired on the salad. Crumble the cheese on top and serve.

Pair with the same Merlot as in the dressing.

This recipe yields 6 servings.

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