- 1 1/2 tablespoons minced shallot
- 2 teaspoons Dijon-style mustard
- 1 teaspoon honey
- 1 1/2 tablespoons red-wine vinegar
- 4 tablespoons olive oil
- 3 bunches of watercress, coarse stems discarded and the tender sprigs rinsed and spun dry (about 9 cups packed loosely)
- In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.