Steps:
- Whisk vinegar, mustard, and tarragon in bowl to blend. Whisk in oil. Season with salt and pepper. Combine lettuce, watercress, green onions, and radishes in large bowl. Toss with enough dressing to coat and serve. TEST-KITCHEN TIP: To keep watercress fresh for up to three days, store in the refrigerator in a deep bowl with the leafy tops submerged in cold water - yes, upside down. Drain well before using.
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