Makes 10 servings.

INGREDIENTS

  • 12ounces green beans, trimmed, halved diagonally (about 3 cups)1/4cup red wine vinegar
  • 1 1/2tablespoons dijon mustard
  • 1tablespoon minced fresh parsley
  • 1/2cup walnut oil or olive oil4bunches watercress, trimmed
  • 1 1/2cups walnuts, toasted, coarsely chopped (about 6 ounces)
  • 1 1/2cups cherry tomatoes, halved

    DIRECTIONS

    Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry.
    Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.)
    Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.