GRILLED CHEESE SANDWICH SALAD

1/4 pound curly endive, about 3 cups torn

1/2 head green leaf lettuce, about 3 cups torn

1 bunch watercress, about 3 cups

1 1/2 tablespoons red-wine vinegar

Salt & pepper to taste

4 1/2 tablespoons olive oil

4 ounces blue cheese, about 1 cup crumbled

8 slices French bread

Dried thyme

4 tablespoons room-temperature butter

Wash greens and tear into pieces. In a small jar shake vinegar, 1 teaspoon salt and 1/4 tsp. pepper until salt dissolves. Add oil and shake again. Crumble cheese and spread on half the pieces of bread. Sprinkle a large pinch of thyme over each. Top with remaining bread. Spread both sides of the sandwiches with butter and cook in a frying pan over medium heat until golden, about 2 minutes on each side. Toss greens with the dressing and divide among plates. Cut each sandwich into 3 strips and put on a plate of greens. Makes 4 servings