Recipe for Watercress, Endive, and Orange Salad

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Yield:

Ingredients:

Amount	Ingredient
2 x	oranges
1/2 tbl	Sherry wine vinegar
1 pch	sugar
5 tbl	extra-virgin olive oil
	Salt to taste
	Freshly-ground black pepper to taste
1 bn	watercress thick stems trimmed
3 lrg	heads Belgian endive trimmed, and
	thinly sliced crosswise

Instructions:

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.

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