Ingredients

• 2 1/2 tablespoons Sherry vinegar (available at specialty foods shops) or white-wine vinegar
• 2 teaspoons Dijon-style mustard
• 1/2 cup olive oil
• 5 heads of Bibb lettuce, leaves torn into bite-size pieces, rinsed, and spun dry (about 10 cups)
• 2 large bunches of watercress, coarse stems discarded and the leaves rinsed and spun dry (about 5 cups)
• 2 cups fresh mint leaves, rinsed and spun dry

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Instructions

1. In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the greens with the dressing.