Watercress and Apple Salad

1 large bunch watercress
2 medium apples
french dressing
1 tablespoon blue cheese
1 tablespoon grated walnuts

Wash the watercress and place in a bowl. Quarter and core the apples, then slice thinly, leaving the skin on. Place in a bowl of acidulated water as you slice, to prevent browning. Mash the blue cheese, combine with the walnut and gradually add around four tablespoons french dressing. Add the apples to the watercress, toss with the dressing.