1-2 bunches watercress, washed & drained
1/2 lb. mushrooms, thinly sliced
1 tsp. salt
1/4 c. white wine vinegar
1/2 tsp. cracked black pepper
1/4 c. salad oil
1 tbsp. prepared Dijon mustard

Refrigerate watercress. Put sliced mushrooms into shallow dish.

Place salt in small bowl. Pour vinegar over salt and stir to dissolve salt. Add pepper, oil and mustard. Mix well and pour over mushrooms; refrigerate 1 hour.

To serve: Pour mushrooms and dressing over watercress and toss.