SALAD WITH DIJON DRESSING

1 bunch watercress
thinly sliced endives
thinly sliced red onion
1 green pepper sliced
sliced mushrooms to taste

DRESSING:
1 tb Dijon mustard
1 egg yolk
1 garlic clove, minced
1 tb Balsamic Vinegar
2 tb dry vermouth
dash of Tabasco
1/3 cup mix of canola and olive oil
Salt and pepper to taste

Process the mustard, egg yolk, garlic, vinegar, vermouth and Tabasco in blender or processor. Add the oil in a slow stream. Add some water if it is too rich. Mix with the salad and serve.