Recipe information
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 1
Using small sharp knife, cut peel and white pith from oranges. Cut oranges into 1 1/2-inch chunks. Set aside.
Step 2
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.
