Ingredients: 2 Bunch watercress washed and 8 oz sliced Valencay 1 red apple, thinly sliced 1/2 cup toasted walnut halves Vinaigrette - equal parts walnut oil, Reims Champagne Vinegar. Add fresh ground pepper and Herbes de Provence to taste. Directions: Toss watercress, apple and toasted walnuts in small amount of dressing. Plate and place slices of Valencay on top of salad. Serve with remainding dressing.