Watercress Salad with Beef and Feta Cheese

Ingredients

• 1  tablespoon extra-virgin olive oil
• 2  tablespoons rice-wine vinegar
• 2  teaspoons horseradish-flavored mustard
• 2  bunches watercress sprigs, trimmed (about 6 cups)
• 1/4  cup chopped fresh mint
• 3  tablespoons crumbled feta cheese
• 1  cup grape tomatoes or halved cherry tomatoes
• 1  lean beef tenderloin steak (about 8 ounces)

Directions

In a nonstick skillet over medium-high heat, sear beef 5 minutes on each side for medium-rare, or until desired doneness. Season to taste with salt and pepper and let cool slightly.

Meanwhile, in a large bowl, whisk together vinegar, olive oil and mustard; season with salt and pepper. Add watercress and toss to coat. Evenly divide cress among four plates.

Thinly slice steak into 20 pieces; arrange atop cress. Sprinkle with mint, feta and tomatoes.