This simple but elegant salad is a perfect first course to a meal.

Ingredients

*2 Tbs. sherry vinegar
*1 clove garlic, finely minced
*sea salt and black pepper
*4 Tbs. extra virgin olive oil
*2 bunches watercress
*3 white Belgian endive
*4 oz. fresh white mushrooms, stemmed and sliced
*1/2 C. pine nuts, lightly toasted

Directions

Whisk vinegar, garlic, salt, and pepper in a small bowl. When the salt is dissolved, whisk in oil.  Taste and add more seasoning if needed.

Tear leaves of watercress from thick stems. Rinse in a colander and pat leaves dry.  Slice endive diagonally and discard the core.  Toss together in a salad bowl with the watercress and mushrooms. Some pieces will be leafy, others in crunchy circles.  Just before serving, coat greens with dressing and sprinkle with pine nuts.