Recipe for Watercress, Endive, and Goat Cheese Salad 
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Yield:
1
Ingredients:
Amount Ingredient
enough Italian bread cut into 1/2-inch cubes to measure 1 cup
1/4 cup olive oil
1/2 tbl fresh lemon juice or to taste
1/2 tsp Dijon-style mustard
1 tsp minced fresh thyme leaves or 1/4 teaspoon crumbled dried
3 cup loosely packed watercress the coarse stems discarded and thesprigs rinsed and spun dry
1 sm Belgian endive trimmed and sliced thin crosswise
Instructions:
Instructions: 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.

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