Ingredients

　　2 tablespoons pickling liquid from pickled quail eggs

　　1 tablespoon Dijon mustard

　　1/8 teaspoon salt

　　1/8 teaspoon black pepper

　　1/4 cup vegetable oil

　　2 tablespoons olive oil

　　6 ounce organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded

　　20 pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced

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