Ingredients :

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2 cups tightly packed chopped fresh watercress
1 cup imported German drained, sliced, pickled beets
3 tablespoons walnut oil
1 tablespoon imported German white vinegar
Salt and pepper
2 (1-ounce) slices Mirabo (an imported German soft-ripened cheese with walnuts)

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Method :

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Place watercress in a medium bowl. Slice beet slices into smaller pieces and place in another medium bowl. Whisk together walnut oil, white vinegar, and salt and pepper to taste. Pour half of dressing over watercress and toss. Pour other half over beets and toss.

To serve salad, divide watercress between 2 plates. Divide beets between 2 plates, placing them to the side of the watercress. Finish with a slice of cheese on each plate, and more salt and pepper to taste.