Salade de Cresson et Endive

　　Active time: 10 min Start to finish: 10 min

Ingredients

　　5 1/4 teaspoons white-wine vinegar

　　1 garlic clove, minced

　　1/8 teaspoon fine sea salt

　　1/8 teaspoon black pepper

　　1/3 cup olive oil

　　3 large bunches watercress sprigs (9 ounces), coarse stems discarded

　　1 1/2 lb Belgian endives, cut crosswise into 1/2-inch-wide pieces

　　Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.