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Directions
Prepare the dressing first. Mix the mustard and oil together, then whisk in the oil and seasonings. Set aside.
Drain olives, leave whole, put in bowl along with the walnut halves and washed watercress.
Wash, trim and halve the fennel, and cut into 1/4 inch (5mm) thick slices. Put the slices in the bowl with the watercress. Pour the dressing over the salad ingredients, toss well and serve.
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