Ingredients

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

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Instructions

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. Serve with cheese and toasted pieces of baguette.;