• 4 bunches watercress
• 6 large mushroom caps

Arnaud's Vinaigrette

• 2 Tbsp wine vinegar
• 1/4 tsp salt
• 2 Tbsp Dijon mustard
• 5 Tbsp olive oil
• 5 Tbsp salad oil
• 1/4 tsp pepper

1. Wash and dry the watercress. Remove and discard the stems.
2. Wash and dry the mushroom caps and cut them into julienne strips.
3. ...To prepare the vinaigrette, combine the vinegar and salt in a bowl and allow the salt to dissolve.
4. Add the remaining ingredients and whisk until well blended.
5. ...Toss the watercress in a salad bowl with the vinaigrette. Place the salad onto six chilled plates.
6. Sprinkle the mushroom strips evenly over the salads.

Serves 6.

(Cotton)