Hunter Salad

Directions

1. 1
   Heat the oven to 300 degrees.
2. 2
   Spread the pecans in a single layer on a small baking sheet and roast until crisp, about five minutes.
3. 3
   Transfer to a small bowl to cool, then chop coarsely.
4. 4
   Peel and core the apple, then either slice thinly or dice coarsely.
5. 5
   Sprinkle with lemon juice and set aside.
6. 6
   Remove any tough stems from the watercress.
7. 7
   Wash the tender leaves, drain well and dry thoroughly.
8. 8
   Discard any brown outer leaves from the endive and rinse the remainder.
9. 9
   Separate the leaves and dry them.
10. 10
    Arrange the leaves in a spoke pattern on each of four to six large serving plates.
11. 11
    Top with a good handful of watercress.
12. 12
    Arrange some of the apple pieces on top, then sprinkle with the toasted pecans.
13. 13
    Crumble chevre evenly over each salad.