Watercress, goat's cheese croutons and honey shallots

I love watercress and always try new ways with it. It is peppery and contrasts well with sweet and rich ingredients.

Ingredients

1 to serve	Watercress (Main)
1 to taste	Shallot, peeled
1 to fry	Butter
1 to fry	Olive oil
1 Tbsp	Honey
1	Bread stick
1 to taste	Goat's milk cheese
1 to taste	Salt & freshly ground pepper

Directions

1. Pick over the watercress, removing any stalks that are too big and leaves that are discoloured.
2. Wash it well and dry it gently on a paper towel or in a salad spinner.
3. Peel some shallots, gently colour these in a pan with butter and olive oil, just cover with water and a tablespoon of liquid honey.
4. Allow to simmer until the water has evaporated and the shallots are tender and glazed. Cool.
5. Cut some croutons from a bread stick, put a generous amount of goat's cheese on to the slices and bake in a medium oven until the cheese has melted and slightly coloured. Cool.
6. Make a bed of watercress, arrange the shallots and croutons through it and dress with a good glug of olive oil. Season well with salt and ground pepper.