Watercress, goat's cheese croutons and honey shallots

NZ Herald 15/12/2011

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I love watercress and always try new ways with it. It is peppery and contrasts well with sweet and rich ingredients.

Pick over the watercress, removing any stalks that are too big and leaves that are discoloured.
Wash it well and dry it gently on a paper towel or in a salad spinner.
Peel some shallots, gently colour these in a pan with butter and olive oil, just cover with water and a tablespoon of liquid honey.
Allow to simmer until the water has evaporated and the shallots are tender and glazed. Cool.
Cut some croutons from a bread stick, put a generous amount of goat's cheese on to the slices and bake in a medium oven until the cheese has melted and slightly coloured. Cool.
Make a bed of watercress, arrange the shallots and croutons through it and dress with a good glug of olive oil. Season well with salt and ground pepper.