Instructions: Combine the vinegar with the two mustards. Add a pinch of salt and pepper. Whisk in the oil slowly, allowing an emulsion to form. The dressing should be as thick as heavy cream. If it is too thick, 1 or 2 tablespoons of water can be added to it. Reserve.

Brush the dirt off the mushrooms or rinse under cold water and dry well with a paper towel. Trim bottoms of stems. Slice mushrooms in half lengthwise. Lay the cut surface on a cutting board and cut each half into very thin slices.

Combine the sliced mushrooms with the watercress and bean sprouts.

Toss well. Add the vinaigrette and toss again.

Serve in a salad bowl or on individual plates, sprinkled with crumbled cheese.

Comments: Credit should be given to Chef Ken Frank, owner of La Toque restaurant in Los Angeles for creating this interesting combination of flavors.

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