Watercress, Endive and Mushroom Salad

• 1 bunch watercress
• 2 large, compact heads Belgian endive
• 1/2 pound fresh, unblemished mushrooms
• 3/4 cup finely grated Gruyere or Swiss cheese
• 1/2 teaspoon finely chopped garlic
• 1 tablespoon imported mustard
• 1/2 cup sour cream
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons red-wine vinegar
• 1/4 cup corn, peanut or vegetable oil

1. Trim off and discard the tough stem ends of the watercress.
2. Put the tender leaves and remaining stems in a salad bowl.
3. Cut off the bottoms of each head of endive.
4. Cut each head into 1-inch lengths and separate the leaves.
5. There should be about 2 cups.
6. Add it to the salad bowl.
7. Rinse the mushrooms and pat dry.
8. Cut them into thin slices.
9. There should be about 1 1/2 cups.
10. Add to the salad bowl.
11. Sprinkle the greens with the cheese.
12. Blend in a separate bowl the garlic, mustard and sour cream.
13. Add salt and pepper.
14. Stir in the vinegar and the oil.
15. Pour the sauce over the salad greens and toss to blend.

watercress, endive, mushrooms, gruyere, garlic, imported mustard, sour cream, salt, freshly ground pepper, redwine vinegar, corn

Taken from cooking.nytimes.com/recipes/10215 (may not work)