Mushroom Salad With Mustard Vinaigrette - cooking recipe

Ingredients

1/4 cup dijon-style mustard
1/4 cup wine vinegar
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil or 1/2 cup salad oil
12 ounces fresh mushrooms, sliced (4 1/2 cups)
1/2 cup pitted ripe olives, halved
tomatoes, slices for garnish (optional)
watercress leaf, for garnish (optional)

Preparation

In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
Using a wire whisk, blend in oil.
Stir in mushrooms and olives.
Cover and chill at least 2 hours.
Serve on individual plates with tomato slices and a watercress sprig.