Watercress, Pecan & Blue Cheese Salad

Note from Cheri: This unique salad recipe comes to us from Zinfandel, a wonderful Chicago restaurant. Chef Susan Goss specializes in authentic American regional cuisine and the restaurant's menu changes quarterly to reflect the country's culinary melting pot. Follow this link to read Lee Maloney's profile of this fabulous restaurant and the husband and wife team behind it. Susan likes to serve this salad with her Crusty Duckling Hash.

3 C watercress, trimmed and washed 2T lemon juice 3 T olive oil 1/2 C toasted pecans 1/2 C crumbled blue cheese

Serves 6 Place watercress in a large bowl and toss with lemon juice and olive oil. Divide among 6 plates and garnish with toasted nuts and blue cheese. Add salt and pepper if desired, but taste first as watercress tends to be naturally peppery, and the blue cheese may provide all the salt necessary.