Recipe - Watercress Salad With Warm Vinaigrette

1 One half tablespoon Minced shallot
2 teaspoon Dijonstyle mustard
1 teaspoon Honey
1 One half tablespoon Redwine vinegar
4 tablespoon Olive oil
3 bn Watercress; coarse stems
; discarded and the
; tender sprigsrinsed
; and spun dry (about
; 9 cups packed
; loosely)

In a small saucepan whisk together the shallot, the mustard, the honey, the
vinegar, and salt and pepper to taste, add the oil in a stream, whisking,
and whisk the dressing until it is emulsified. Heat the dressing over
moderately low heat, whisking occasionally, until it is hot and in a bowl
toss it with the watercress.

Serves 8.

Gourmet November 1993

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Converted by MM_Buster v2.0l.