Watercress & Beet Salad with Walnut Oil Dressing

This is a very attractive salad to put out on a corner of a buffet - Have either individual servings or one large platter. If it will sit for a period of time have the dressing on the side. Beautiful for a Christmas feast but good any time. I like the salad well chilled and the dressing at room temperature

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  lb beet, peeled,cooked and scooped with a 1/2 inch melon-ball cutter to produce 2 cups balls
• 3  bunches watercress, washed coarse stems removed

• Walnut Oil Dressing

• 1⁄4 cup wine vinegar
• 1  tablespoon Dijon mustard
• 3⁄4 cup walnut oil
•  salt & pepper

Directions

1. Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
2. Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
3. With the blender on very slowly pour in the walnut oil beat until well combined
4. Just before serving drizzle the dressing over the salad.