Watercress & Beet Salad With Walnut Oil Dressing - cooking recipe

Ingredients

1 lb beet, peeled,cooked and scooped with a 1/2 inch melon-ball cutter to produce 2 cups balls
3 bunches watercress, washed coarse stems removed
Walnut Oil Dressing
1/4 cup wine vinegar
1 tablespoon Dijon mustard
3/4 cup walnut oil
salt & pepper

Preparation

Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
With the blender on very slowly pour in the walnut oil beat until well combined
Just before serving drizzle the dressing over the salad.