Ingredients
- 2 heads of endive
- 1 bunch watercress
- z
- 1 1/2 ts balsamic vinegar
- 1 1/4 ts hazelnut oil
- 1/4 ts pepper (ground)
- 1 1/2 pinch slivered orange (finely)
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.
