1 med. Belgian endive
1/2 bunch watercress
Salt and freshly ground black pepper to taste

DRESSING:

1 tsp. red wine vinegar
2 tsp. water
1 tbsp. Dijon mustard
1 tbsp. canola or corn oil
2 tbsp. chicken stock

Lightly rinse and dry the endive. Try not to soak it in water; it will turn brown. Carefully wash and dry the watercress. Place in a salad bowl.

Mix the vinegar and water together. Whisk in the mustard. Add the oil and whisk again. Add the chicken stock and mix thoroughly. Spoon over the greens and toss. Serves 2.