Hunter Salad

• 1 cup pecan halves
• 1 red apple
• Juice of 1/2 lemon
• 2 bunches watercress
• 4 small heads Belgian endive
• 1/4 pound crumbly chevre

1. Heat the oven to 300 degrees.
2. Spread the pecans in a single layer on a small baking sheet and roast until crisp, about five minutes.
3. Transfer to a small bowl to cool, then chop coarsely.
4. Peel and core the apple, then either slice thinly or dice coarsely.
5. Sprinkle with lemon juice and set aside.
6. Remove any tough stems from the watercress.
7. Wash the tender leaves, drain well and dry thoroughly.
8. Discard any brown outer leaves from the endive and rinse the remainder.
9. Separate the leaves and dry them.
10. Arrange the leaves in a spoke pattern on each of four to six large serving plates.
11. Top with a good handful of watercress.
12. Arrange some of the apple pieces on top, then sprinkle with the toasted pecans.
13. Crumble chevre evenly over each salad.

pecan halves, red apple, lemon, bunches, endive, crumbly chevre

Taken from cooking.nytimes.com/recipes/1390 (may not work)