Watercress And Fennel Salad

• 2 bunches watercress, well rinsed and dried
• 1 large bulb fennel
• 4 scallions
• 1/4 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 13 cup extra-virgin olive oil
• Salt and freshly ground black pepper

1. Remove most of the stems from the watercress and place in a salad bowl.
2. Trim the stems from the fennel and slice the bulb, including the core, very thin.
3. Add to the bowl.
4. Trim the scallions, chop and add to the bowl.
5. Mix the vinegar and mustard together.
6. Beat in the oil to make a smooth emulsion.
7. Pour over the ingredients in the salad bowl and toss.
8. Season to taste with salt and pepper.

bunches, fennel, scallions, white wine vinegar, mustard, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/6602 (may not work)