Watercress, Endive, And Orange Salad

Recipe Ingredients

2		Oranges
1 1/2 tablespoons	22ml	Sherry wine vinegar
1		Sugar
5 tablespoons	75ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Watercress - thick stems trimmed
3		Large heads Belgian endive - trimmed, and
		Thinly sliced crosswise
1/2 cup	73g / 2.6oz	Walnuts - chopped

Recipe Instructions

Using small sharp knife, cut peel and white pith from oranges. Cut oranges into 1 1/2-inch chunks. Set aside.

Whisk vinegar and sugar in large bowl to blend. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper. Add watercress, endive, and oranges; toss to coat. Divide salad among 6 plates. Sprinkle with walnuts and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, June 2002

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