Go one step further with this versatile recipe. Serve it as a first course, or as a topper on broiler or grilled meat -

1/4 c. Dijon-style mustard
1/4 c. wine vinegar
1/2 tsp. dried oregano, crushed
1/2 tsp. dried tarragon, crushed
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. olive or salad oil
12 oz. fresh mushrooms, sliced (4 1/2 c.)
1/2 c. pitted ripe olives, halved
Tomato slices (optional)
Watercress sprigs (optional)

In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper. Using a wire whisk blend in oil. Stir in mushrooms and olives. Cover and chill at least 2 hours. Serve on individual plates with tomato slices and a watercress sprig. Makes 4 servings.