Central Park Greens with Warm Vinaigrette

1 1/2 TBS melted shallots
2 tsp dijon-style mustard
1 tsp honey
1 1/2 TBS red-wine vinegar
4 TBS olive oil
3 bunches of watercress, coarse stems discarded & the tender sprigs rinsed and spun dry (about 9 cups packed loosely)

- In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste.
- Add the oil in a stream, whisking, and whisk the dressing until it is emulsified
- Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.

Serves 8

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