2 bunch watercress
2 heads frisee (French curly endive)
1 Belgian endive cored and sliced
1 green apple, cut into julienne, or very thinly sliced
4 tablespoons fresh lemon juice
1 teaspoon honey
2 tablespoons Dijon mustard
9 tablespoons extra virgin olive oil
salt and pepper
1) In a large bowl whisk the lemon juice, honey and Dijon mustard. Whisk in the oil until smooth and creamy. Season with salt and pepper.
2) Toss in watercress, frisee, endive and apple. Sprinkle with chives and serve.