Watercress, Orange and Olive Salad

• 18 cup freshly squeezed orange juice
• 18 cup red wine vinegar
• 2 shallots, finely chopped
• Salt and freshly ground black pepper
• Pinch granulated sugar
• 1/2 cup olive oil
• 2 bunches watercress or arugula, washed, stems trimmed
• 3 navel oranges
• 18 whole kalamata olives
• 3 Tbs. toasted pine nuts

1. To make Vinaigrette: Whisk together orange juice and vinegar.
2. Stir in shallots, salt, pepper and sugar.
3. Let stand 15 minutes.
4. Whisk in oil; set aside.
5. To make Salad: Toss watercress with about 1?2 cup vinaigrette, and arrange on 6 plates.
6. Peel oranges, and remove all pith.
7. Cut between segments, removing membranes.
8. Toss segments with 1 Tbs.
9. vinaigrette, and arrange on watercress.
10. Scatter with olives and pine nuts.
11. Drizzle with remaining vinaigrette, and serve.

freshly squeezed orange juice, red wine vinegar, shallots, salt, sugar, olive oil, bunches, oranges, olives, nuts

Taken from www.vegetariantimes.com/recipe/watercress-orange-and-olive-salad/ (may not work)