1/2 to 1 lb. watercress, stemmed
1/2 c. grated Monterey Jack cheese (2 to 3 oz.)
1/2 c. fresh blueberries
1/4 c. chopped pecans, toasted

DRESSING:

1 garlic clove
1/4 c. fresh lemon juice
2 tbsp. sour cream
1 tbsp. sugar
1/2 c. safflower oil

Chop garlic in blender or processor. Add lemon juice, sour cream and sugar. With blender running, slowly add oil. (Can be made one day ahead).

Just before serving, arrange watercress on plates. Drizzle with dressing. Top with cheese, berries and pecans. Drizzle with additional dressing.