- 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
- Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified.
- Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper. Serve salad with eggs.