Watercress Salad with Pickled Quail Eggs

• 2 tablespoons pickling liquid from pickled quail eggs
• 1 tablespoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup vegetable oil
• 2 tablespoons olive oil
• 6 ounce organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded
• 20 pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced

1. Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified.
2. Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper.
3. Serve salad with eggs.

pickling liquid, mustard, salt, black pepper, vegetable oil, olive oil, baby, eggs

Taken from www.epicurious.com/recipes/food/views/watercress-salad-with-pickled-quail-eggs-109302 (may not work)