Recipe information
Yield
4 small servings
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon malt vinegar
2 small heirloom tomatoes (about 8 ounces total), cored, cut into thin wedges
1 cup (packed) small watercress sprigs
1/4 cup chopped fresh chervil or 2 tablespoons chopped fresh parsley
Preparation
Whisk oil and vinegar in medium bowl. Season dressing with salt and pepper. Add tomatoes, watercress, and chervil; toss.
