Medium-sized bunches watercress; stems removed, leaves washed and dried
2
lg
Belgian endive; cut into 1" chunks on the diagonal
1
c
Good olive oil
1/4
c
Red wine vinegar
2
tb
Dijon mustard
Salt and pepper
INSTRUCTIONS
MUSTARD VINAIGRETTE
1. Toss together the mushrooms, watercress and endive.
2. Toss lightly with Mustard Vinaigrette. Serve immediately.
DANNY'S
BIDDLE STREET, BALTIMORE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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