Ingredients

• 2 teaspoons white-wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)
• 1 celery rib, sliced thin crosswise
• 1/4 cup fresh flat-leafed parsley leaves, washed well and spun dry

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Instructions

1. In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.