Recipe - Watercress And Endive Salad With Mustard Vinaigrette

2 bn Watercress
4 lg Belgian endives
2 tablespoon Red wine vinegar
1 tablespoon Wholegrain mustard
2 teaspoon Minced shallots
One half teaspoon Chopped thyme
1 teaspoon Minced parsley
Salt and pepper
6 tablespoon Oil
2 Hardboiled eggs; chopped

Wash and trim watercress. Cut endives into 1/4inch 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. Yields
8 to 10