Instructions: 1. Remove leaves from watercress, using only tender stems; discard coarse stems. You should have about 3 cups leaves and stems. Combine with mushrooms in a medium bowl. If done ahead, cover and refrigerate.

2. In a small bowl, mix vinegar, lemon juice, shallot, mustard, salt, sugar, tarragon, and pepper. Using a whisk or fork, gradually beat in oils until slightly thickened and well combined. Mix in parsley and chives.

3. Toss watercress mixture lightly with dressing and serve immediately.

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