Ingredients

• 1 1/2 tablespoons minced shallot
• 2 teaspoons Dijon-style mustard
• 1 teaspoon honey
• 1 1/2 tablespoons red-wine vinegar
• 4 tablespoons olive oil
• 3 bunches of watercress, coarse stems discarded and the tender sprigs rinsed and spun dry (about 9 cups packed loosely)

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Instructions

1. In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.