|1 small cauliflower|
|½ cup Chinese sesame oil|
|juice of 1 lemon|
|¼ teaspoon chervil|
|¼ teaspoon tarragon|
|¼ teaspoon basil leaves|
|¼ teaspoon dry mustard|
|salt and pepper to taste|
|2 bunches watercress (remove stems)|
|½ cup slivered almonds (roasted)|
|1 16-ounce can water-packed artichoke hearts (drained and sliced)|
|Cut cauliflower into small flowerets and steam for 5 minutes. Cool.|
Place cauliflower, oil, lemon juice, and seasonings in a container. Cover and chill for at least 1 hour.
Place watercress leaves in colander and rinse with cold water. Drain excess water.
Arrange the leaves on 4 small plates. Place artichoke slices on watercress leaves. Pour cauliflower mixture on top of artichoke slices. Top with slivered almonds and serve.