WATERCRESS AND WALNUT SALAD

2/3 cup imported extra virgin olive oil
4 to 6 tbsp balsamic vinegar
1 tsp Dijon mustard
salt and pepper to taste
2 big bunches of watercress, torn into pieces
1 head Boston lettuce, torn into pieces
1 avocado, peeled and sliced
2 green apples, peeled and sliced
1/4 cup chopped Stilton or Gorgonzola cheese
1/4 cup chopped walnuts

Place the oil, vinegar, mustard, salt and pepper in a covered glass jar and shake vigorously. Chill until ready to use.

In salad bowl place the watercress, lettuce, avocado, apples, cheese and walnuts. Add the dressing and toss.

Serve in individual platters as a refreshing first course.

Servings: 6