Austrian Caesar Salad

Ingredients
Vinaigrette
 * 1/2 cup Dijon-style mustard
 * 1/2 cup canola oil
 * 1/2 cup red wine vinegar
 * Salt and freshly ground pepper to taste

Salads
 * 4 chicken breasts
 * Salt to taste
 * 1/2 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

Directions
To make the vinaigrette:
 * Combine all ingredients in a covered jar and shake until blended.
 * The vinaigrette may also be made in a processor or blender, do not over mix.

To make the salad:


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