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Mixed Green Salad

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  1. 1 1/2 tablespoons red wine vinegar
  2. 1 teaspoon Dijon mustard
  3. 3 tablespoons extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. 1 bunch watercress, thick stems discarded
  6. 1/4 pound mesclun salad greens
  7. 1 cup grape tomatoes
  1. 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.