Can be prepared in 45 minutes or less.

Ingredients

　　enough Italian bread cut into 1/2-inch cubes to measure 1 cup

　　1/4 cup olive oil

　　1 1/2 tablespoons fresh lemon juice, or to taste

　　1/2 teaspoon Dijon-style mustard

　　1 teaspoons minced fresh thyme leaves or 1/4 teaspoon crumbled dried

　　3 cups loosely packed watercress, the coarse stems discarded and the sprigs rinsed and spun dry

　　1 small Belgian endive, trimmed and sliced thin crosswise

　　2 ounces mild goat cheese such as Montrachet, crumbled (about 1/2 cup)

　　In a small bowl toss the bread cubes with 1 tablespoon of the oil and salt to taste and on a baking sheet toast them in the middle of preheated 350°F. oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In another small bowl whisk together the lemon juice, the mustard, the thyme, and salt and pepper to taste, add the remaining oil in a stream, whisking, and whisk the dressing until it is emulsified. To the croutons add the watercress, the endive, the goat cheese, and the dressing and toss the salad well.