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Watercress and Belgian Endive Salad with Orange Vinaigrette
I love spring with its wide variety of beautiful, fresh, and inexpensive greens. During this time I slip watercress into everything because I love the wonderful appearance of the tiny leaves and its peppery bite. This salad blends watercress with smooth sweet endive and a simple dressing for an easy to make salad.
1/4 cup freshly squeezed orange juice
2 tablespoons lemon juice
2 teaspoons Dijon mustard
Dash sugar
Salt
Freshly ground black pepper
2/3 cup olive oil
6 cups washed and torn watercress
3 heads halved Belgian endive
Whisk together the orange juice, lemon juice, mustard, and sugar in a small bowl. Add salt and pepper to taste. Slowly whisk in the olive oil until well blended. Toss the greens in a large bowl or arrange on a platter or individual salad plates. Top with the dressing and toss gently or serve immediately.
Makes 8 servings.
Preparation Time: 10 minutes
Total Time: 10 minutes
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