Mushroom Salad With Mustard Vinaigrette

Entered for safe-keeping. From Sherri Horonjeff, Woodland Hills, California, as submitted to BH&G. Preparation time includes 2 hours of chilling time.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 1⁄4 cup dijon-style mustard
• 1⁄4 cup wine vinegar
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄2 teaspoon dried tarragon, crushed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup olive oil or 1⁄2 cup  salad oil
• 12  ounces fresh mushrooms, sliced (4 1/2 cups)
• 1⁄2 cup pitted ripe olives, halved
•  tomatoes, slices for garnish (optional)
•  watercress leaf, for garnish (optional)

Directions

1. In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
2. Using a wire whisk, blend in oil.
3. Stir in mushrooms and olives.
4. Cover and chill at least 2 hours.
5. Serve on individual plates with tomato slices and a watercress sprig.