Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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