Recipe for Watercress and Endive Salad with Mustard Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
2 bn	watercress
4 lrg	Belgian endives
2 tbl	red wine vinegar
1 tbl	whole-grain mustard
2 tsp	minced shallots
1/2 tsp	chopped thyme
1 tsp	minced parsley
	Salt to taste
	Freshly-ground black pepper to taste
6 tbl	oil

Instructions:

Instructions: Wash and trim watercress. Cut endives into 1/4-inch slices, discarding core.

Whisk together vinegar, mustard, shallots, thyme, parsley and salt and pepper to taste in small bowl. Gradually whisk in oil.

Place watercress in salad bowl. Sprinkle endive around watercress. Top watercress with chopped eggs. Drizzle on vinaigrette. Serve as is or toss and serve.

This recipe yields 8 to 10 servings.

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