Arugula Watercress And Endive Salad
|Torn arugula||3 Cup (48 tbs)|
|Torn watercress||3 Cup (48 tbs)|
|Sliced belgian endive||3 Cup (48 tbs)|
|Raspberry vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Dried marjoram||1⁄8 Teaspoon|
|Blood orange||2 Cup (32 tbs), segmented|
Combine arugula, watercress, and endive in a large bowl; toss gently.
Cover and chill.
Combine vinegar and next 4 ingredients in a jar.
Cover tightly, and shake vigorously; chill thoroughly.
Pour vinegar mixture over arugula mixture, and toss gently.
Place 1 1/2 cups greens onto each individual salad plate, and top evenly with orange segments.