Watercress Salad with Pickled Quail Eggs

Ingredients

• 2 tablespoons pickling liquid from pickled quail eggs
• 1 tablespoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup vegetable oil
• 2 tablespoons olive oil
• 6 ounce organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded
• 20 pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced

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