Mixed Green Salad

• 1 bunch watercress
• 1 head Boston lettuce
• 1 red ripe tomato, cored and cut into eighths
• 2 tablespoons tarragon vinegar
• 1 clove garlic, finely minced
• 1 tablespoon Dijon-style mustard
• 6 tablespoons olive oil
• Salt to taste if desired
• Freshly ground pepper to taste

1. Trim off the tough stems of the watercress.
2. Core the Boston lettuce and separate leaves.
3. Rinse greens and shake off any excess moisture.
4. Put greens in a mixing bowl and add the tomato.
5. Blend vinegar, garlic and mustard in a small mixing bowl.
6. Stir with a whisk, gradually adding the oil.
7. Add salt and pepper.
8. Pour over greens and tomato and toss.

watercress, boston lettuce, red ripe tomato, tarragon vinegar, clove garlic, mustard, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/987 (may not work)