Name: Beatrice Salad
Ingredients: 3/4 lb Raw mushrooms; cleaned & thinly sliced; 2 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

CATEGORY	CUISINE	TAG	YIELD
	Baltimore	Salad	6	Servings

INGREDIENTS

3/4	lb	Raw mushrooms; cleaned & thinly sliced
2		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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