Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 8
Ingredients
1 1/2 tablespoons minced shallot
2 teaspoons Dijon-style mustard
1 teaspoon honey
1 1/2 tablespoons red-wine vinegar
4 tablespoons olive oil
3 bunches of watercress, coarse stems discarded and the tender sprigs rinsed and spun dry (about 9 cups packed loosely)
Preparation
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.
