Farm Report

Watercress and Endive Salad

Makes 8 servings


  • 4 bunches watercress
  • 2 to 3 bunches endive, leaves separated
  • 1/2 lemon, juiced
  • 1/4 C extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 1/2 lbs Vacherin Mont d'Or
  • Baguette


  1. Place the watercress and endive in a large bowl. Drizzle lemon juice and olive oil over salad. Season with salt and pepper. Toss to combine.
  2. Serve with cheese and toasted pieces of baguette.


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