Ingredients
- 2 heads of endive
- 1 bunch watercress
- z
- 7 ml balsamic vinegar
- 6 ml hazelnut oil
- 1 gr pepper (ground)
- 1 gr 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.
