Ingredients:

1 1/2 Tbs. red wine vinegar
1 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
Salt and freshly ground pepper
1 bunch watercress, thick stems discarded
1/4 pound mesclun salad greens
1 cup grape tomatoes

Instructions:

In a small bowl, whisk the vinegar with the mustard. Slowly whisk in the oil and season with salt and pepper. Put the greens and tomatoes in a large bowl, add the dressing and toss until evenly coated. Season with salt and pepper and serve.

Recipe Courtesy Grace Parisi, Food and Wine, June 2003