Watercress and Orange Salad

• 2 bunches watercress
• 1 orange, peeled and cut into wedges, about 1 1/4 cups
• 1 small red onion, peeled and cut into thin slices, about 1 1/2 cups
• 2 teaspoons imported mustard, preferably Dijon
• 1/4 teaspoon ground cumin
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Trim off any tough stems from the bottoms of the watercress.
2. Rinse the leaves and drain well.
3. There should be about 10 cups of loosely packed leaves.
4. Put the leaves into a salad bowl.
5. Add the orange wedges and onion rings.
6. Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk.
7. Beat in the oil and add salt and pepper.
8. Pour the sauce over the salad and toss well.
9. Serve.

bunches, orange, red onion, imported mustard, ground cumin, red wine vinegar, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1498 (may not work)