Ingredients Jump to Instructions ↓

  1. 2 Oranges

  2. 1 1/2 tablespoons 22ml Sherry wine vinegar

  3. 1 Sugar

  4. 5 tablespoons 75ml Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste

  5. 1 Watercress - thick stems trimmed

  6. 3 Large heads Belgian endive - trimmed, and Thinly sliced crosswise

  7. 1/2 cup 73g / 2.6oz Walnuts - chopped

Instructions Jump to Ingredients ↑

  1. 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.


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