Watercress And Yogurt Salad Dressing - cooking recipe

Ingredients

3 medium eggs
150 g plain yoghurt
2-3 tbsp medium-hot mustard
100 ml semi skimmed milk
2 tbsp light balsamic vinegar
1 punnet cress

Preparation

To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and cut into quarters.
Next, mix the yogurt, mustard, milk and vinegar. Season then toss with the egg and watercress. Puree the dressing and transfer to a bottle. Will last for 3-4 days in the fridge.