2 tablespoons extra-virgin olive oil

1 tablespoon malt vinegar

2 small heirloom raw  tomatoes (about 8 ounces total), cored, cut into thin wedges

1 cup (packed) small watercress sprigs

1/4 cup chopped fresh chervil or 2 tablespoons chopped fresh parsley



Whisk oil and vinegar in medium bowl. Season dressing with salt and pepper.

Add tomatoes, watercress, and chervil; toss