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1
In a large bowl, combine the watercress, lettuce, mushrooms, and onions.
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2
To make the dressing, in a small bowl whisk together the mustard, red wine vinegar, red wine, garlic, and chives.
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3
Gradually whisk in all the oil, and continue mixing until an emulsion forms.
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4
Add the salt and pepper and mix well.
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5
Toss the dressing as desired on the salad.
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6
Crumble the cheese on top and serve.
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7
Pair with the same Merlot as in the dressing.
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8
Place the rosemary leaves in the center of a 6-inch square of cheesecloth.
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9
Bring up the ends and tie tightly with kitchen twine.
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10
Set aside.
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11
Combine the vinegar, garlic, and sugar in a small heavy saucepan.
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12
Bring to a boil and cook for 10 minutes.
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13
Remove from the heat.
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14
Add the rosemary sachet, and let steep no longer than 5 minutes.
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15
Once the rosemary is removed, let the vinegar cool completely.
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16
Strain the cooled vinegar through a fine mesh sieve.
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17
Place the 2 cloves of the garlic and the rosemary sprig in a sterilized 1-cup glass jar or decorative container.
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18
Add the vinegar and seal.
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19
Use as needed.
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20
Note: Depending upon how long you hold the vinegar after bottling, the solids inside will start to break down and/or discolor.
