WATERCRESS, ENDIVE, AND ORANGE SALAD

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Watercress, Endive, and Orange Salad image

Yield Makes 6 servings

Number Of Ingredients 7

2 oranges
1 1/2 tablespoons Sherry wine vinegar
Pinch of sugar
5 tablespoons extra-virgin olive oil
1 bunch watercress, thick stems trimmed
3 large heads of Belgian endive, trimmed, thinly sliced crosswise
1/2 cup walnuts, chopped

Steps:

  • 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.

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