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FOR THE OLD-FASHIONED FRENCH DRESSING Water: 2 tbsp Red wine vinegar: 2 tbsp Fresh lemon juice: 1 tbsp Salt: 1/2 tsp, or to taste Garlic: 1/2 tsp (minced) Granulated sugar: 1/4 tsp Freshly ground black pepper: 1/8 tsp, or to taste Dry English mustard: 1/8 tsp Vegetable oil: 1/3 cup Olive oil: 2 tbsp FOR THE SALAD Iceberg lettuce leaves: 1 cup (finely chopped) Chicory leaves: 1 cup (finely chopped) Tender watercress sprigs: 1 cup, plus additional sprigs for garnishing (finely chopped) Turkey breast: 1 lb (finely chopped) Medium ripe tomatoes: 2 (peeled, seeded, and finely chopped) Avocado: 1 (peeled, seeded, and finely chopped) Crumbled blue cheese: 1/2 cup (about 2.5 oz) Bacon: 6 slices (cooked until crisp, drained, and crumbled) Hard-boiled eggs: 3 (peeled and finely chopped) Snipped fresh chives: 2 tbsp Old-Fashioned French Dressing: 1/2 cup Whisk together water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, freshly ground pepper, and dry mustard in small bowl until well blended
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Wood:Rustic Quarter Sawn White Oak
Boysenberry Boysenberry nails are perhaps the truest berry colour, combining elements of purple, red and blue—resulting in a rich, multidimensional shade that feels both bold and unique
shoulder sleeves add a romantic touch
