Cheese Salad

• ½ pound gruyère, diced
• 1 small green pepper, finely chopped
• 12 black olives, sl

Combine diced Gruyère, finely chopped pepper, sliced olives and cream. Season to taste with salt and freshly ground black pepper. Toss well and allow to marinate for at least 1 hour.

To serve: toss prepared watercress in a dressing of 3 parts olive oil to 1 part lemon juice or wine vinegar. Place cheese salad mixture in centre. Serve immediately.