Watercress Salad with Eggs and Chive-Caper Vinaigrette

Ingredients

• 1 tablespoon finely chopped fresh chives
• 1 tablespoon chopped capers
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon champagne or white wine vinegar
• 6 cups trimmed watercress
• 4 hard-cooked large eggs, quartered
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Combine first 5 ingredients in a small bowl, stirring with a whisk.
2. 2. Place watercress in a large bowl. Drizzle half of vinaigrette over watercress; toss gently to coat.
3. 3. Divide watercress mixture evenly among 4 salad plates; top each serving with 4 egg quarters. Drizzle salads evenly with remaining vinaigrette; sprinkle evenly with salt and pepper.