1 teaspoon unsalted butter
1/2 cup coarse whole grain bread crumbs
1 teaspoon finely shredded and chopped horseradish
1 bunch watercress, coarse stems trimmed
2 handfuls assorted sweet lettuce leaves
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
fine sea salt and black pepper
Melt butter in a small saute pan. Add bread crumbs and stir over medium heat until crisp and a rich golden brown. Transfer to a small bowl. Add horseradish to bread crumbs and stir.
Place salad greens in a serving bowl. Drizzle with olive oil and vinegar, season with salt and pepper, and gently toss. Sprinkle with bread crumbs, toss again, and serve.