1 to 2 bunches watercress, washed
1 to 2 red apples, cored and sliced into rings
1 purple onion, sliced

DRESSING:

4 tbsp. lemon juice
2 tbsp. tahini sauce (sesame seed butter)
2 tbsp. olive oil
2 tsp. dijon mustard
4 tbsp. water
2 tbsp. barley miso (optional)

Arrange rings of apples and onion around outside of clear glass salad bowl. Place watercress in middle. Blend lemon juice and tahini in small bowl for 3 minutes. Add rest of ingredients one at a time until creamy. Pour over watercress. The red of the apples and purple of the onion look beautiful against the green watercress.