2 eggs
3/4 tsp. salt
1 c. olive oil
Salt to taste
1/2 lb. fresh spinach leaves; wash/dry
1/4 c. loosely packed watercress leaves (no stems)
1/4 c. chopped fresh parsley
2 tbsp. coarsely chopped fresh tarragon leaves
2 tbsp. chopped fresh dill
2 tbsp. chopped shallots
1/4 tsp. dry mustard
3 tbsp. lemon juice
1 c. vegetable or safflower oil

Mix eggs, mustard, salt and lemon juice in food processor bowl. Add olive oil, drop by drop, until mixture begins to thicken. Add oil in a steady stream and process until smooth. Season to taste and refrigerate.

Bring a small pot of water to a boil, add spinach, shallots, watercress, and herbs, and boil for 1 minute. Drain and immediately rinse with cold water to stop the cooking. Drain again and pat dry. Finely chop and stir into mayonnaise.