Ingredients
1 bunch watercress, tough stems discarded (about 3 cups)
2 medium yellow summer squash, cut into thin rounds (about 3 1/2 cups)
6 medium radishes, halved and cut into thin half-moons (about 1 cup)
1/2 small red onion, halved and cut into thin half-moons (about 1 cup)
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
1/8 teaspoon coarse salt
1 1/2 teaspoons honey
6 tablespoons olive oil
2 ounces cotija cheese, crumbled (about 1/2 cup)
Preparation
Put watercress, yellow squash, radishes, and onion in a large serving bowl.
Whisk together vinegar, mustard, salt, and honey in a small bowl. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Dress salad; sprinkle with the cheese.
