Parsnip Salad

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1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks

Olive oil

Salt and freshly ground black pepper

1 bunch watercress, thick stems plucked

1 Gala or Red Delicious apple, cored and very thinly sliced

2 small shallots, very thinly sliced

1/4 cup apple cider vinegar

1 tablespoon whole-grain Dijon mustard

1/3 cup soybean or safflower oil

2 teaspoons superfine sugar