Cucumber and Watercress Salad

Serves 2

In a large bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons white-wine vinegar, and 1/2 tablespoon Dijon mustard; season with coarse salt and freshly ground pepper.  Add 1 bunch watercress (I used Upland cress) and 1/2 thinly sliced English cucumber.  Toss to combine and serve.

 

 

 

 

 

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