Watercress and Endive Salad

• 1 large bunch watercress
• 2 heads Belgian endive
• 1 tablespoon lemon juice
• 1 tablespoon red-wine vinegar
• 2 teaspoons Dijon-style mustard
• Salt and freshly ground pepper to taste
• 3 tablespoons olive oil

1. Cut off the tough stems of the watercress and discard.
2. Cut off the end of the endive and cut the head into bite-size pieces.
3. Rinse watercress and endive and drain or spin dry.
4. Put in a salad bowl.
5. Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl.
6. Using a wire whisk, beat in the oil.
7. Pour the dressing over the salad greens and toss.

watercress, endive, lemon juice, redwine vinegar, mustard, salt, olive oil

Taken from cooking.nytimes.com/recipes/3935 (may not work)