Watercress Vinaigrette

Ingredients

• 1 bunch fresh watercress
• 1/4 cup apple cider vinegar
• 2 teaspoons minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon Dijon mustard
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup canola oil

Preparation

1. Process first 7 ingredients in a food processor or blender until blended. With processor running, add oil in a slow, steady stream, and process until blended.
2. Pour 2004 Château Turcaud Entre-Deux-Mers. This quite dry Sauvignon Blanc blend is refreshing and light, but will stand up to the crispness of the crab cakes.