- 1 bunch watercress
- 1 medium orange, peeled and sectioned
- ½ medium red onion, thinly sliced
- 1 2-ounce package blue cheese, crumbled (optional)
Wash watercress and drain. Remove all tough stems. Combine with orange sections and onion. Toss with dressing, sprinkle with crumbled blue cheese, if desired.
- 8 tablespoons oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon Mustard
- 1/8 teaspoon salt
- dash of pepper
- dash of tarragon
In small jar, combine dressing ingredients. Shake well until blended.