Belgian Endive And Fruit Salad Recipe

• 5 x heads of belgian endive (chicory)
• 2 x celery hearts thinly sliced into rings
• 4 x oranges peeled and sectioned
• 1/2 lb seedless white grapes
• 1/2 lb black grapes halved and seeded
• 1 1/2 c. thinly sliced mushrooms (optional) 2 bunches watercress (optional)
• 9 Tbsp. extra virgin olive oil
• 3 Tbsp. orange juice
• 1 Tbsp. lemon juice
• 1 tsp sugar
• 2 x green onions thinly sliced
• 1 x salt and freshly grnd black pepper

1. Thinly slice the belgian endive heads reserving 10 to 12 leaves to garnish.
2. Toss together the sliced Belgian endive celery oranges grapes and mushrooms if using in a bowl.
3. Separate the watercress if using into sprigs and set aside.
4. Beat together all the ingredients for the dressing with salt and pepper to taste till well blended.
5. Alternatively place all the ingredients in a screwtop jar and shake vigorously to combine well before using.
6. Pour the dressing over the salad about 1 hour before serving and toss to mix well.
7. Add in the watercress just before serving and garnish with the reserved belgian endive leaves.
8. Serves 4

celery, oranges, white grapes, black grapes, mushrooms, extra virgin olive oil, orange juice, lemon juice, sugar, green onions, salt

Taken from cookeatshare.com/recipes/belgian-endive-and-fruit-salad-83308 (may not work)