Strawberry Vinaigrette: 1TBS strawberry jam or jelly 1teaspoon Dijon Mustard 2tbs fresh lemon juice preferably Meyer lemon 3tbs BR Cohn Champagne vinegar 1 cup BR Cohn Olive Oil ½ lb Mixture of Watercress and Arugula leaves washes, rinsed, and stems broken off. ½ lb. fresh Calirornia Strawberries, washed and rinsed, dryed on paper towel Pinch salt and pepper. Like all vinegrettes the easiest way to make them is in a small food processor like the Cusinart minipro or like. With the blade turning add thru the top, the mustard, jam, lemon juice,vinegar, salt and pepper, then while the motor is still turning slowly add the cup of olive oil in a thin stream. When done, turn off, taste and correct if you like, (salt,pepper,or vinegar) to your taste. Wash greens, arrainge on plate, drizzle with dressing, remove green from strawberry, either slice or keep whole, place on top of greens. Serve. Make 1/1/4 cup dressing will hold in refrigerator for 10 days.