1 sm. clove garlic
2 tbsp. raspberry or red wine vinegar
1/2 tsp. Dijon mustard
Salt and pepper
1/3 c. olive oil
1 tbsp. chopped fresh parsley
3 Belgian endives
1 bunch watercress or spinach
1 Granny Smith apple
1 1/2 oz. log shape goat cheese
1/4 c. chopped walnuts

Mince garlic. Shake with vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small jar. Add oil and parsley and shake again. Heat broiler. Arrange endive leaves like spokes on plates. Put watercress in the center. Quarter the apple, core and slice.

Arrange the slices, slightly overlapping, in 4 fans in a baking pan. Cut the cheese into 4 slices and top each fan of apples with a round of cheese. Broil until golden, about 5 minutes. With spatula, put the apple slices and cheese on top of the endive. Pour dressing over salads and sprinkle with nuts. Serve at once.