Lettuce, Tomato, Cress and Walnut Salad
Rinse, halve and cut tomatoes into slices. Rinse lettuce, remove the outer leaves, tear inner leaves into pieces and spin dry.
To make vinaigrette, whisk 6 tablespoons oil with 3 tablespoons balsamic vinegar. Season with salt and pepper and whisk again to combine. Divide lettuce, tomatoes, walnut halves and plentiful amounts of cress among small salad bowls. Drizzle with vinaigrette and serve immediately. Serve with fresh white bread, if desired.