Watercress-Currant Salad with Mustard Vinaigrette


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.


8 to 10 servings of salad; about 1/2 cup vinaigrette

Preparation Time

10 Minutes

Total Time

10 Minutes

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