Yield: 8 to 10 servings of salad; about 1/2 cup vinaigrette
Preparation Time: 10 minutes
Start to Finish Time: 10 minutes
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- Salt and freshly ground black pepper, to taste
- 6 tablespoons extra-virgin olive oil
- 2 large bunches watercress (about 8 ounces each), washed, dried, large stems removed
- 3/4 cup dried currants
In a medium bowl, whisk vinegar, mustard, honey, salt, and pepper continually while drizzling oil in droplets. Whisk until smooth; adjust seasoning. Toss with watercress and currants until lightly coated.
Please review this recipe below!