Recipe - Watercress Endive And Goat Cheese Salad

Enough Italian bread cut
into 1/2inch
; cubes to measure 1 cup
One fourth cup Olive oil
1 One half tablespoon Fresh lemon juice; or to
taste
One half teaspoon Dijonstyle mustard
1 teaspoon Minced fresh thyme leaves or
One fourth teaspoon
; crumbled dried
3 cup Loosely packed watercress;
the coarse stems
; discarded and
; thesprigs rinsed
; and spun dry
1 small Belgian endive; trimmed and
cut or sliced up
; thin crosswise
2 ounce Mild goat cheese such as
Montrachet; crumbled (about
; 1/2cup)

In a small bowl toss the bread cubes with 1 tablespoon of the oil and salt
to taste and on a baking sheet toast them in the middle of preheated 350F.
oven for 10 minutes, or until they are golden. Transfer the croutons to a
salad bowl and let them cool. In another small bowl whisk together the
lemon juice, the mustard, the thyme, and salt and pepper to taste, add the
remaining oil in a stream, whisking, and whisk the dressing until it is
emulsified. To the croutons add the watercress, the endive, the goat
cheese, and the dressing and toss the salad well.

Serves 2.

Gourmet May 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.