Watercress, Endive and Orange Salad

• 1 bunch watercress, washed and drained
• 2 endives
• 2 teaspoons Dijon-style mustard
• 2 tablespoons red-wine vinegar
• 13 cup olive or vegetable or corn oil
• Salt and freshly ground pepper to taste
• 13 cup chopped red onion
• 1 medium-size orange, peeled and sectioned
• 2 tablespoons chopped parsley

1. Trim off and discard the stems of the watercress and the endives.
2. Cut the endives into 2-inch lengths.
3. To make the dressing, put the mustard in a salad bowl.
4. Add the vinegar.
5. Start beating with a wire whisk while adding the oil.
6. Add salt and pepper.
7. Add the chopped onion.
8. Blend well.
9. Add the watercress, endive, orange slices and parsley and toss well.
10. Serve.

endives, mustard, redwine vinegar, olive, salt, red onion, orange, parsley

Taken from cooking.nytimes.com/recipes/1269 (may not work)