1 tsp (5 mL) Dijon mustard1 Tbsp (15 mL) finely chopped shallot2 Tbsp (30 mL) champagne vinegar or good-quality white wine vinegar1/4 cup (60 mL) extra-virgin olive oilSea salt and freshly ground pepper2 bunches watercress, larger stems removed4 cups (1 L) mixed baby greens6 radishes, thinly sliced
For the vinaigrette: combine mustard, shallot, and vinegar in a small bowl. Gradually whisk in olive oil until well blended, and season with salt and pepper to taste. Set aside. If making ahead, cover and refrigerate for up to 4 days.
Combine watercress, baby greens, and radishes in a large bowl and toss with vinaigrette.
Makes 4 to 6 servings.
For 6 servings, each serving contains: 88 calories; 1 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 0 mg cholesterol; 1 g carbohydrates; 0 g fibre; 42 mg sodium
source: "Salad Lovin'", alive #335, September 2010