Servings: 4 Ingredients: 2 cups Watercress (two bunches) 1 cup Cucumbers, peeled, seeded, thinly sliced 2 Belgian endive 1 tsp Dijon-type prepared mustard 1 tbsp Fresh lemon juice 4 tbsp olive oil Salt and pepper to taste 8 each Cherry tomatoes, for garnish Procedure: Trim off tough stem from watercress; it should be washed, spun […]