2 tablespoons white wine vinegar |
4 teaspoons chopped fresh tarragon |
2 teaspoons dijon mustard |
1 teaspoon fennel seeds, crushed |
5 tablespoons olive oil (preferably extra-virgin) |
3 cups trimmed watercress |
2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups) |
1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges |
