Arugula-and-Watercress Salad - Salads - New York Magazine


1 shallot, diced
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
1 tablespoon hazelnut oil (optional)
1 bunch arugula, stems removed and leaves torn into bite-size pieces
1 bunch watercress, stems removed
1 cup orange segments


Dijon Mustard And Orange Segments Enliven This Refreshing Complement To A Rich Dish.

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