Watercress, Mushroom and Red Grape Salad with Apricot Mustard Dressing
1 head Bibb lettuce, washed and dried
2 bunches watercress, washed and dried
1/2 pound white mushrooms, trimmed, wiped and thinly sliced
1 pound red grapes, split
1 cup walnut pieces, toasted
Silver Palate Apricot Mustard Dressing
Delicate white mushrooms and dark grapes give drama to this salad. Tear lettuce into bite-size pieces. Arrange on a large platter or on 6 salad plates. Place watercress on lettuce leaves leaving a 2-inch border. Arrange mushrooms around border. Place grapes in the middle. Sprinkle walnut pieces over all. Drizzle Silver Palate Apricot Mustard Dressing over salad and serve. Pass a pepper mill.