Category: Salads

1 1/2 tsp Balsamic Vinegar

1 1/2 tsp Finely Slivered Orange

Zest

Pinch Of Salt

1/4 tsp Ground Pepper

1 1/4 tsp Hazelnut Oil

2 Heads Of Endive (4 0Z.)

Separate Leaves

1 large Bunch Watercress (4 0Z.)

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.