Watercress Salad with Pickled Quail Eggs

109302

(1) Course Appetizers

Ingredients in this Recipe

1 tablespoon Dijon mustard
1/4 cup vegetable oil
1/8 teaspoon black pepper
1/8 teaspoon salt
2 tablespoons olive oil
2 tablespoons pickling liquid from pickled quail eggs
6 ounce organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded

Recipe Preparation

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