Green Bean, Watercress and Walnut Salad

• 12 ounces green beans, trimmed, halved diagonally (about 3 cups)
• 1/4 cup red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon minced fresh parsley
• 1/2 cup walnut oil or olive oil
• 4 bunches watercress, trimmed
• 1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)
• 1 1/2 cups cherry tomatoes, halved

1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
2. Drain.
3. Transfer beans to large bowl of ice water to cool.
4. Drain; pat dry.
5. Whisk vinegar, mustard and parsley in small bowl to blend.
6. Gradually whisk in oil.
7. Season with salt and pepper.
8. (Can be made 1 day ahead.
9. Cover beans and vinaigrette separately; chill.
10. Rewhisk before using.)
11. Combine beans, watercress, walnuts and tomatoes in large bowl.
12. Toss with enough vinaigrette to coat.
13. Season to taste with salt and pepper.

green beans, red wine vinegar, mustard, parsley, walnut oil, bunches, walnuts, cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/green-bean-watercress-and-walnut-salad-102846 (may not work)