Green Salad with Watercress and Bell Peppers
Rinse mache and frisee lettuce, trim and spin dry. Shred both. Rinse bell peppers, cut in half, remove seeds and ribs and cut into small cubes.
Rinse tomatoes, trim and cut into eighths.
For the dressing, mix vinegar in a bowl with salt, pepper, sugar and mustard and then gradually add oil.
Arrange prepared salad ingredients decoratively on a plate and drizzle with the dressing. If desired, serve garnished with garden cress.