Hotel Russel Erskine Watercress Salad

• 2 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons prepared horseradish
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon Worcestershire sauce
• Pinch of dry mustard
• 1/2 cup extra-virgin olive oil
• Four 6-ounce bunches watercress, thick stems discarded
• Salt and freshly ground white pepper

1. In a blender, combine the vinegar, sugar, horseradish, paprika, Worcestershire and mustard.
2. Gradually add the oil in a thin stream and blend until emulsified.
3. In a large bowl, toss the watercress with the dressing.
4. Season with salt and white pepper and serve.

cider vinegar, sugar, horseradish, sweet paprika, worcestershire sauce, mustard, extravirgin olive oil, bunches, salt

Taken from www.foodandwine.com/recipes/hotel-russel-erskine-watercress-salad (may not work)