Spring Beet Salad

This light salad would be perfect with a thin sandwich of hearty German bread and Black Forest ham. Instead of using cheese and walnuts separately, it saves a step by using a walnut-studded soft cheese imported from Germany. And the pickled beets bring only 8 calories to the recipe per serving.

Ingredients:

2 cups tightly packed chopped fresh watercress
1 cup imported German pickled beets, drained and sliced
3 tablespoons walnut oil
1 tablespoon imported German white vinegar
Salt & pepper
2 1-ounce slices Mirabo (an imported German soft-ripened cheese with walnuts)

Preparation:

Place watercress in a medium bowl. Slice beet slices into smaller pieces and place in another medium bowl. Whisk together walnut oil, white vinegar, and salt and pepper to taste. Pour half of dressing over watercress and toss. Pour other half over beets and toss.

To serve salad, divide watercress between 2 plates. Divide beets between 2 plates, placing them to the side of the watercress. Finish with a slice of cheese on each plate, and more salt and pepper to taste.