Please have whole tomatoes and onions for Chef to demo and set aside.
On a decorative platter, arrange the watercress, then the tomatoes and the onions. Sprinkle the cheese over the onions.
In a small bowl, whisk together the garlic, mustard, vinegar, salt and pepper.
Gradually add the oil, whisking, until it emulsifies.
Dress the salad with the vinaigrette, and top with the fresh parsley. Serve with French bread croutons.
Yield: 4 servings