Arugula and Watercress Salad

• 4 cups fresh arugula leaves, loosely packed
• 2 cups fresh watercress leaves, loosely packed
• 1 tablespoon imported mustard
• 1 tablespoon red wine vinegar
• 5 tablespoons corn, peanut or vegetable oil
• 1/2 teaspoon finely minced garlic
• 2 tablespoons finely chopped parsley
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup thinly sliced green onions

1. The arugula and watercress should be trimmed of all tough stems and blemished leaves.
2. The leaves should be rinsed well and shaken or patted dry.
3. Put the greens in a salad bowl.
4. Put the mustard in a small mixing bowl.
5. Add the vinegar, and blend well with a wire whisk.
6. Gradually add the oil, beating rapidly with the whisk.
7. Add the garlic, parsley, salt, pepper and green onions.
8. Pour the dressing over the greens and toss.

fresh arugula, watercress leaves, imported mustard, red wine vinegar, corn, garlic, parsley, salt, freshly ground pepper, green onions

Taken from cooking.nytimes.com/recipes/10503 (may not work)