2 tablespoons white wine vinegar
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon-style prepared mustard
1 teaspoon fennel seed, ground
5 tablespoons olive oil
3 cups trimmed and coarsely chopped watercress
2 bulbs fennel, trimmed and thinly sliced
6 large tomatoes
Whisk together the vinegar, tarragon, mustard, fennel seed and olive oil.
Cut the tomatoes into 1/2 inch thick wedges. In a large salad bowl, combine the watercress, fennel and tomatoes. Toss with vinaigrette to coat, season with salt and pepper and serve.