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Watercress-Currant Salad with Mustard Vinaigrette

Nov/Dec 2015


Watercress-Currant Salad with Mustard Vinaigrette
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Total Time: 10

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  • 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


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.
Updated Tuesday, October 21st, 2003

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