For the dressing:
6 Tbsp. extra-virgin olive oil
2 Tbsp. cider vinegar
1 Tbsp. shallot, minced
1 clove fresh garlic, minced
1 Tbsp. Dijon mustard
For the salad:
2 heads of Boston Bibb lettuce, washed, trimmed and torn into bite-size pieces
6 radishes, trimmed and cut into thin slices
1 bunch watercress, stems removed
1/2 c. fresh herbs like parsley, cilantro, chives and chervil