3 bunches watercress
2 pieces goat cheese (11 oz.)
1 head red leaf lettuce
1 lg. red bell pepper, seeded and grilled
2 cloves garlic
3/4 c. olive oil
1/4 c. basil leaves
1/2 c. balsamic vinegar
Juice of 1 lemon
Salt and pepper to taste

Blend the above seven ingredients in blender. Wash and dry the watercress and red leaf lettuce. Toss with some vinaigrette in a bowl and divide equally onto six plates. Slice the goat cheese into 12 pieces, placing two pieces on top of each plate of lettuce. Drizzle with some vinaigrette.