Food
Watercress-Currant Salad with Mustard Vinaigrette
By Yankee Magazine|Oct 21 2003|
Yield
8 to 10 servings of salad; about 1/2 cup vinaigrette
Total Time
10 minutes
Ingredients
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
Salt and freshly ground black pepper, to taste
6 tablespoons extra-virgin olive oil
2 large bunches watercress (about 8 ounces each), washed, dried, large stems removed
3/4 cup dried currants
Instructions
In a medium bowl, whisk vinegar, mustard, honey, salt, and pepper continually while drizzling oil in droplets. Whisk until smooth; adjust seasoning. Toss with watercress and currants until lightly coated.
