Tomato, Fennel and Watercress Salad recipe

6 servings

2 tablespoons white wine vinegar

4 teaspoons chopped fresh tarragon

2 teaspoons Dijon-style prepared mustard

1 teaspoon fennel seed, ground

5 tablespoons olive oil

3 cups trimmed and coarsely chopped watercress

2 bulbs fennel, trimmed and thinly sliced

6 large tomatoes

Whisk together the vinegar, tarragon, mustard, fennel seed and olive oil.

Cut the tomatoes into 1/2 inch thick wedges.

In a large salad bowl, combine the watercress, fennel and tomatoes.

Toss with vinaigrette to coat, season with salt and pepper and serve.