Watercress Salad With Soy-Sesame Dressing

• 1 bunch watercress
• 1 head endive
• 1/2 of an orange, peeled
• 1 clove garlic, crushed
• 1 teaspoon dark soy sauce
• 1 tablespoon red wine vinegar (or more to taste)
• 1 tablespoon dark sesame oil
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste

1. Trim the stalks from the watercress.
2. Wash and spin dry the leaves.
3. Rinse the endive and slice it lengthwise into thin slivers.
4. Place the endive in a salad bowl with the watercress.
5. Remove the pith from the orange segments and cut them into small pieces.
6. In a small bowl, combine the garlic with the soy sauce, the vinegar and the sesame and olive oils.
7. Crush the garlic into the dressing with a fork, and then remove it.
8. Season the dressing to taste with salt and pepper.
9. Toss the salad in the dressing and serve.

watercress, endive, orange, clove garlic, soy sauce, red wine vinegar, sesame oil, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/5765 (may not work)