Watercress Salad With Shaved Beets, Walnuts and Roquefort

• 1/4 cup fresh orange juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 8 cups watercress (about 5 bunches), heavy stems removed
• 2 medium beets, trimmed, peeled and coarsely grated
• 1/2 cup walnut pieces, toasted
• 1/2 cup crumbled Roquefort

1. In a bowl, whisk together the orange juice, lemon juice, olive oil, salt and pepper.
2. Place the watercress in a large bowl and toss with the dressing.
3. Add the beets and walnuts.
4. Divide among 4 plates and sprinkle with the Roquefort.
5. Serve immediately.

orange juice, lemon juice, olive oil, kosher salt, freshly ground pepper, bunches, beets, walnut

Taken from cooking.nytimes.com/recipes/5748 (may not work)