1 sm. head lettuce
1 bunch watercress
2-4 oz. blue cheese or Feta (broken into chunks)
1 whole cloves garlic
Juice of 1 lemon
1 tbsp. red wine vinegar
1/4 to 1/2 c. olive oil
Salt and freshly ground black pepper to taste

Rub a wooden salad bowl with the peeled garlic cloves, breaking it to little bits as you do. Leave the bits in the bowl and add the broken up lettuce, watercress (broken in half if big pieces), and cheese. Sprinkle with salt and pepper, then the lemon juice, vinegar and oil. Lightly toss the salad and taste. Use less olive oil if you like your salads tart. Serves 4-6.