Watercress and Romaine Salad with Ginger Vinaigrette

• 5 teaspoons white-wine vinegar
• 2 teaspoons minced peeled fresh gingerroot
• 1/3 cup olive oil
• 2 bunches watercress, coarse stems discarded and sprigs washed and spun dry (about 6 cups)
• 2 small heads romaine, leaves washed, spun dry, and torn into pieces (about 8 cups)

1. In a large bowl whisk together vinegar, gingerroot, and salt and pepper to taste and whisk in oil until emulsified.
2. Add greens and toss to coat with vinaigrette.

whitewine vinegar, fresh gingerroot, olive oil, bunches, heads romaine

Taken from www.epicurious.com/recipes/food/views/watercress-and-romaine-salad-with-ginger-vinaigrette-10685 (may not work)