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Watercress Salad with Red Wine Vinaigrette

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12
    MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 bunches watercress, rinsed well and dried, tough stems removed

    2. 1 head Bibb lettuce, tough core removed, leaves separated, rinsed well and dried

    3. 8 ounces button mushrooms, wiped clean, stem ends trimmed, and thinly sliced

    4. 1/2 cup thinly sliced red onions

    5. 1 tablespoon Dijon mustard

    6. 2 teaspoons Garlic-Rosemary Red Wine Vinegar

    7. 2 teaspoons Merlot (from Argentina)

    8. 1 tablespoon chopped garlic

    9. 1 tablespoon chopped chives

    10. 1/4 cup olive oil

    11. 1/4 teaspoon salt

    12. 1/8 teaspoon freshly ground black pepper

    13. 4 ounces goat cheese, crumbled

    Instructions Jump to Ingredients ↑

    1. In a large bowl, combine the watercress, lettuce, mushrooms, and onions. To make the dressing, in a small bowl whisk together the mustard, red wine vinegar, red wine, garlic, and chives.

    2. Gradually whisk in all the oil, and continue mixing until an emulsion forms. Add the salt and pepper and mix well. Toss the dressing as desired on the salad. Crumble the cheese on top and serve.

    3. Pair with the same Merlot as in the dressing.

    4. Yield : 6 servings

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