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.
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.