British Apple and Blue Cheese Salad

Rinse the watercress under cold water and pat dry with a clean towel.

Cut the apple into thin slices and toss with half the lemon juice to keep them fresh.

In a small bowl, whisk together the olive oil, remaining lemon juice, honey, salt, and black pepper.

Place the chopped walnuts in a dry pan over medium heat and cook for 2 minutes, shaking often, until golden-brown.

Arrange the watercress on a plate and layer the apple slices and sliced red onion on top.

Scatter the crumbled blue cheese and toasted walnuts over the salad.

Pour the dressing over the salad and serve right away.