Source: dLife

Vegetable salad with a homemade vinaigrette.

Servings

Balsamic Vinaigrette
0.5 cup extra virgin olive oil
0.25 cup balsamic vinegar
2 tbsp fresh basil , chopped
2 tbsp fresh chives
1 tbsp shallots, chopped
1 tsp dijon mustard
1 medium garlic cloves , minced
0.25 tsp salt
0.12 tsp black pepper (or white pepper)

Watercress Salad
1 lb fresh watercress, chopped , tough stems trimmed
2 medium tomatoes , cut into bite-size wedges
1 yellow tomatoes , cut into bite-size wedges
1 Onion, sweet, fresh , thinly sliced
1 Cucumber, with o skin, fresh, large, 8 1/4" long , quartered lengthwise, and sliced
1 medium red bell peppers , seeded and cut into short strips
1 cup Radishes, fresh, slices
0.5 cup fresh mushrooms , quartered
0.25 cup canned palm hearts , cut into bite-size pieces

1 Combine the oil, vinegar, basil, chives, shallots, mustard, garlic, salt, and pepper in a container with a tightly sealed top (a small canning jar works well). Cover tightly and shake well, until well blended. Use immediately or refrigerate, covered, until ready to use. Shake well before serving.
2 In a large bowl, toss the watercress, red tomatoes, yellow tomato, onion, cucumber, bell pepper, radishes, mushrooms, and hearts of palm. Drizzle with the vinaigrette and toss to coat.

Watercress is very perishable- purchase it the day you prepare this recipe.