Boiling water
1/4 c. celery
1/2 c. cauliflower
1/2 c. carrots
1 lb. green beans
2 tomatoes
1 shallot
1/4 lb. mushrooms
Cold water
Slotted spoon
Paper towels
2 lbs. watercress for base
1 lb. grated white cheese

1/4 c. tarragon vinegar
2 tsp. lime juice
2 tsp. fresh mustard seed
1/4 c. oil

Cut vegetables. In turn, drop in boiling water, remove with slotted spoon. Plunge in cold water. Drain on paper towel.

Celery in boiling water 4 minutes, cauliflower - 4 minutes, carrots - 5 minutes, green beans - 5 to 7 minutes.

Mix with remaining vegetables and cheese. Slowly blend oil with vinegar, juice and seeds. Add to vegetables. Place on bed of watercress.