This is a favorite first course for holiday dinner parties. We often substitute Gorgonzola for goat cheese and top the oranges with sliced fresh strawberries.
Makes 6 servings
6 large navel oranges
6 cups watercress
1/4 cup canola oil
1/4 cup rice wine vinegar
2 tablespoons chopped fresh chives
1 tablespoon light brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1/2 cup crumbled goat cheese
1 (3.5-oz.) package roasted-and-glazed pecan pieces
Peel oranges, and cut into 1/4-inch-thick slices. Arrange watercress on a serving platter; top with orange slices. Whisk together canola oil and next 5 ingredients; drizzle over salad. Sprinkle with goat cheese and pecans.