Austrian Caesar Salad

Vinaigrette

 * ½ cup Dijon-style mustard
 * ½ cup canola oil
 * ½ cup red wine vinegar
 * salt and freshly ground pepper to taste

Salads

 * 4 chicken breasts
 * salt to taste
 * ½ cup mixed chopped herbs (parsley, basil, thyme, and rosemary)
 * 2 tablespoons virgin olive oil
 * 1 head iceberg lettuce
 * 1 bunch watercress
 * 1 tablespoon pumpkin seed oil
 * 2 ounces freshly-grated Parmesan cheese
 * 2 cups large bread croutons

Vinaigrette

 * 1) Combine all ingredients in a covered jar and shake until blended.
 * 2) The vinaigrette may also be made in a processor or blender, do not over mix.

Salads

 * 1) Remove the skin and bones from the breasts.
 * 2) Season them with salt; coat with the herbs.
 * 3) Warm the olive oil in a large skillet over medium-high heat and sear the breasts for 1 minute on each side.
 * 4) Reduce heat to medium and cook 7 to 10 minutes, turning once, just until the juices run clear.
 * 5) Remove and let cool enough to handle.
 * 6) Cut into ½-inch slices, keeping all the slices from each breast together.
 * 7) Wash and break up the lettuce.
 * 8) Toss with the vinaigrette and arrange on chilled plates, covering the plates completely.
 * 9) Place all the slices from one breast around the lettuce one of the plates of lettuce; repeat with remaining slices.
 * 10) Place one-fourth of the watercress in the center of each salad.
 * 11) drizzle pumpkin seed oil over the salads.
 * 12) sprinkle each with Parmesan cheese and croutons.