Ingredients
2
1/2 tbsp Sherry vinegar (available at specialty foods shops)
2
tsp Dijon-style mustard
5
heads of Bibb lettuce, leaves torn into bite-size pieces,
rinsed, and spun dry (about 10 cups)
2
large bunches of watercress, coarse stems discarded and the leaves
rinsed and spun dry (about 5 cups)
2
cups fresh mint leaves, rinsed and spun dry
Directions
1.
In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the greens with the dressing.
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