Recipe - Greens With Orange Dressing

1 One half teaspoon Balsamic Vinegar
1 One half teaspoon Finely Slivered Orange
Zest
Pinch Of Salt
One fourth teaspoon Ground Pepper
1 One fourth teaspoon 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.