Watercress and Mushroom Salad with Asian Dressing

• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons grated orange peel
• 1/2 teaspoon Dijon mustard
• 1/4 cup canned low-salt chicken broth
• 1 tablespoon oriental sesame oil
• 1 tablespoon olive oil
• 1 1/4 pounds large mushrooms, stems trimmed, caps thinly sliced
• 1/2 cup thinly sliced green onions
• 2 large bunches watercress, trimmed

1. Combine vinegar, orange peel and mustard in large bowl.
2. Gradually whisk in broth, sesame oil and olive oil.
3. Season dressing to taste with salt and pepper.
4. Place mushrooms and green onions in large bowl.
5. Pour 1/4 cup dressing over mushroom mixture.
6. Toss to coat well.
7. Let stand 45 minutes at room temperature.
8. (Can be made 4 hours ahead.
9. Cover and chill.)
10. Add watercress and remaining dressing to mushroom mixture and toss.
11. Season salad to taste with salt and pepper.
12. Serve salad immediately.

balsamic vinegar, mustard, chicken broth, sesame oil, olive oil, mushrooms, green onions, bunches

Taken from www.epicurious.com/recipes/food/views/watercress-and-mushroom-salad-with-asian-dressing-2268 (may not work)