Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Balsamic Vinegar
1 1/2 ts Finely Slivered Orange
Zest
Pinch Of Salt
1/4 ts Ground Pepper
1 1/4 ts Hazelnut Oil
2 Heads Of Endive (4 0Z.)
Separate Leaves
1 lg Bunch Watercress (4 0Z.)
Tough Stems Removed

in A Small Bowl, Whisk Together The Vinegar, Orange Zest, 1 t. Of
Water, The Salt Pepper. Let The Dressing Stand At Room Temperature
For 15 Min.
in A Large Bowl, Combine The Endive Watercress. Drizzle The
Dressing Over The Leaves And Toss To Coat. Divide Equally Among 4
Salad Plates Serve.

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