Watercress, Endive, and Goat Cheese Salad

1. 1

   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.

2. 2

   oven for 10 minutes, or until they are golden.

3. 3

   Transfer the croutons to a salad bowl and let them cool.

4. 4

   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.

5. 5

   To the croutons add the watercress, the endive, the goat cheese, and the dressing and toss the salad well.

* Per serving · 4 servings · Values may vary.

No additional tips available.