Champagne Vinaigrette

2 oz Champagne Vinegar

3 oz Pure olive oil

1 oz Extra Virgin olive oil

2 T Shallots, minced

1 T Chervil, chopped

salt & pepper

Watercress Salad

1 lb Sausalito Springs Watercress

8 oz Laura Chenel Goat Cheese, crumbled

8 oz Champagne Grapes, halfed & deseeded

2 oz Nasturtium flowers, picked

To make the vinaigrette: In small bowl, whisk all the ingredients together.

To prepare the salad:  Put the watercress, halved grapes, and the nasturtium petals in a medium sized bowl.  Dress the salad with some of the vinaigrette.  On each of the 4 plates, place a mound of salad.  Garnish with the crumbled goat cheese.

Compliments of Farallon Restaurant, 250 Post Street, San Francisco

www.farallonrestaurant.com