Summer green salad with Ballymaloe French dressing
Ballymaloe French dressing: 2fl oz (55ml) wine vinegar 6fl oz (150ml) olive oil or a mixture of olive and other oils. eg: sunflower and arachide, 1 level teaspoon mustard (Dijon or English), 1 large clove of garlic, 1 scallion or small spring onion, Sprig of parsley, Sprig of watercress, 1 level teaspoon salt, a few grinds of pepper.
Put all the ingredients into a blender and run at medium speed for approx one minute or mix oil and vinegar in a bowl, add mustard, salt, freshly ground pepper and mashed garlic. Chop the parsley, spring onion and watercress finely and add in. Whisk before serving.
