1 bunch of watercress
2 heads of endive

chop the endive in thirds, and break off the tops of the watercress and throw away most of the stem.

Toss in a bowl. 

Optional:  sliced cucumber, thin slices of green apple, blue cheese or goat cheese crumbled, walnuts.

Add any or none of the optional ingredients. 

And dress with a good vinaigrette, either wine vinegar or balsamic.  No garlic.