Frisee and Watercress Salad with Jicama and Oranges

• 2 navel oranges
• 1 small garlic clove, chopped fine
• 2 teaspoons soy sauce
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1 small head frisee (French curly endive)
• 1 small bunch watercress
• 3 ounces jicama (about 1/4 small)

1. With sharp knife cut peel and pith from oranges and cut sections free from membranes.
2. Before discarding membranes squeeze out juice to total 1/4 cup for vinaigrette.
3. In a small bowl whisk together orange juice, garlic, soy sauce, and vinegar.
4. Add oil in a stream, whisking until emulsified, and season with salt and pepper.
5. Vinaigrette may be made 1 day ahead and chilled, covered.
6. Discard any dark green outer leaves from frisee.
7. Wash and dry inner leaves and tear into bite-size pieces.
8. Discard course stems from watercress and wash and dry remainder.
9. Peel jicama and cut into 2-by 1/8-inch sticks (you should have about 1 cup).
10. In a large sealable plastic bag combine orange sections, frisee, watercress, and jicama.
11. Salad may be prepared up to this point 1 day ahead and chilled in plastic bag.
12. Just before serving, add vinaigrette to plastic bag and shake to combine.

oranges, garlic, soy sauce, balsamic vinegar, extravirgin olive oil, head, watercress, jicama

Taken from www.epicurious.com/recipes/food/views/frisee-and-watercress-salad-with-jicama-and-oranges-10174 (may not work)