Greens with orange dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Balsamic Vinegar |
| 1½ | teaspoon | Finely Slivered Orange |
| Zest | ||
| Pinch Of Salt | ||
| ¼ | teaspoon | Ground Pepper |
| 1¼ | teaspoon | Hazelnut Oil |
| 2 | Heads Of Endive (4 0Z.) | |
| Separate Leaves | ||
| 1 | large | Bunch Watercress (4 0Z.) |
| Tough Stems Removed | ||
Directions
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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