Can be prepared in 45 minutes or less.

Ingredients

　　2 teaspoons white-wine vinegar

　　1 tablespoon Dijon mustard

　　2 tablespoons olive oil

　　1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)

　　1 celery rib, sliced thin crosswise

　　1/4 cup fresh flat-leafed parsley leaves, washed well and spun dry

　　In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.