4 md Red onions
1 tb Olive oil
1 tb Balsamic vinegar
1 bn Watercress
4 Belgian endives
4 c Spinach, loosley packed
4 Navel oranges
---------------------LEMON VINAIGRETTE---------------------
1/4 c Lemon juice
1 tb White wine vinegar
1 tb Dijon mustard
1/2 c Olive oil
3 tb Reserved orange juice
Salt to taste
Pepper, fresh ground
You can omit the step of roasting the onion, but
roasting brings out a sweetness that complements the
orange and contrasts with the watercress and endive.
Preheat oven to 400F (200C) Cut onion in half and
slice each half into 4 wedges. Separate wedges into
individual pieces. In a bowl, toss onions with olive
oil and balsamic vinegar. Season with salt and pepper.
Place on cookie sheet, bake for 20 minutes or until
onion wedges are browned. Reserve. Clean stalks from
watercress and toss leaves with onions. Slice Belgian
endives into 1/2-inch slices and add to bowl. Wash and
stem spinach. Dry well and tear into bite-sized
pieces. Cut skin and white pith from oranges. Over a
bowl, cut oranges into segments, reserving the juice
that escapes. To make dressing, combine lemon juice
with reserved orange juice, add Dijon mustard and wine
vinegar, then whisk in olive oil. Season with salt and
pepper. Just before serving, toss lemon vinaigrette
with onions, orange and vegetables.
