Prep Time
1 Hour
Yield
Makes 12 servings
Lisa Romerein; Valerie Aikman-Smith

How to Make It

Step 1

With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.

Step 2

Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.

Step 3

Note: Nutritional analysis is per serving, with vinaigrette.

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