2 tbsp pickling liquid from pickled quail eggs
1 tbsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
¼ cup vegetable oil
2 tbsp olive oil
6 oz organic baby watercress
20 pickled quail eggs, halved, quartered, or sliced
Whisk together pickling liquid, mustard, salt, and pepper in small bowl, then add oils, whisking until emulsified.
Toss watercress with just enough dressing to coat in large bowl and season with salt and pepper. Serve salad with eggs.
