Categories: Salads, Poultry 
      Yield: 4 servings 
  
--------------------------------THE DRESSING-------------------------------- 
      1    Egg 
      3 tb Grainy mustard 
    1/4 c  Whipping cream 
      1 tb Chopped fresh tarragon 
           -=OR=- 
      1 ts -Dried tarragon 
      3 tb Olive oil 
 
---------------------------------THE SALAD--------------------------------- 
  1 1/2 lb Sweet potatoes; peeled 
    1/4 c  White wine vinegar 
      2 c  Diced cooked turkey 
      2 tb Cooking oil 
      1 bn Watercress 
      1    Head butter lettuce 
  
  TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well 
  and set aside. Place the cream and dried tarragon leaves in a small 
  saucepan and bring to a boil over medium heat on the stove. Remove from 
  heat and whisk hot cream into the mustard/yolk mixture. If using fresh 
  tarragon, add it now. Slowly whisk in 3 tablespoons oil. Set dressing 
  aside. Remove and discard any tough watercress stems and discolored leaves 
  and place trimmed leaves in cold water. Remove and discard dark green outer 
  leaves and root tip of butter lettuce. Separate lettuce leaves and wash 
  with the watercress. Remove from water, dry well and set aside. 
  TO PREPARE POTATO SALAD: Cut potatoes into 1-inch pieces. Place in pot, 
  cover with water, and place over high heat and cook until potatoes are 
  soft. Drain potatoes, place in a mixing bowl, pour the vinegar over, cover 
  and let sit for 5 minutes. Add the turkey to the potatoes in the bowl and 
  mix well. To serve, add watercress and lettuce to the bowl. Mix well and 
  mound on plates.