Wash and crisp the lettuces before tearing into bite-size pieces.
|1 Tbsp||Dijon mustard|
|3 Tbsp||Balsamic vinegar (Main)|
|½ cup||Extra virgin olive oil|
|6 cups||Mixed lettuce leaves, torn, such as red sails, endive, buttercrunch (Main)|
|6 small||Nasturtium leaves (Main)|
|3||Nasturtium flowers, to garnish (Main)|
- Cut the garlic in half and rub over the surface of small bowl. Whisk in the mustard and vinegar. Drizzle the oil into the vinegar whisking constantly, until smooth.
- Place half the dressing in the base of a salad bowl and add the lettuce leaves, nasturtium and watercress. Toss the leaves gently to coat in the dressing. Garnish with nasturtium flowers and serve immediately. Serve the remaining dressing on the side.