Marinated Vegetables Dijon

• 2 tablespoons Grey Poupon Dijon mustard
• 1/4 cup olive oil
• 1 tablespoon red-wine vinegar
• 2 scallions, thinly sliced
• 1/4 teaspoon dried basil
• 18 teaspoon pepper
• 1 tablespoon sugar
• 1/4 pound fresh mushrooms, cleaned, patted dry and sliced
• 1 pint cherry tomatoes
• 1 package (9 ounces) frozen artichoke hearts
• 1 bunch watercress

1. In a large bowl, combine mustard, oil, vinegar, scallions, basil, pepper and sugar.
2. Mix in mushrooms, tomatoes and artichokes.
3. Cover.
4. Chill several hours or overnight.
5. Spoon over a bed of watercress.

mustard, olive oil, redwine vinegar, scallions, dried basil, pepper, sugar, mushrooms, tomatoes, frozen artichoke, watercress

Taken from cooking.nytimes.com/recipes/10823 (may not work)