- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper
- 2 cups watercress
- 2 tomatoes, sliced into 1/2-inch slices
- 1 large red onion, sliced into 1/2-inch slices
- 1/2 cup crumbled Maytag blue cheese
Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.