Watercress and Raw Mushroom Salad

• 6 tablespoons olive or vegetable oil
• 2 tablespoons wine vinegar
• 1/2 to 1 teaspoon salt
• 12 grinds of the pepper mill
• 1/2 pound fresh raw mushrooms
• 1 1/2 bunches watercress
• 1 tablespoon chopped parsley
• 2 tablespoons finely cut chives

Blend the oil and vinegar and the salt and pepper. You may adjust the vinegar content to suit the individual palate. Also salt and pepper to taste.

Slice the mushroom caps very thin and combine with trimmed watercress. Toss with vinaigrette sauce, and sprinkle with chopped parsley and chives.