1 1/2 ts Balsamic Vinegar

1 1/2 ts Finely Slivered Orange

Zest Pinch Of Salt 1/4 ts Ground Pepper

1 1/4 ts Hazelnut Oil

2 Heads Of Endive (4 0Z.)

Separate Leaves 1 lg 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.