1 bunch of watercress
2 heads of endive
chop the endive in thirds, and break off the tops of the watercress and throw away most of the stem.
Toss in a bowl.
Optional: sliced cucumber, thin slices of green apple, blue cheese or goat cheese crumbled, walnuts.
Add any or none of the optional ingredients.
And dress with a good vinaigrette, either wine vinegar or balsamic. No garlic.
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