Chicory/Belgian Endive and Orange Salad With Ginger Dressing

• 2 teaspoons finely grated fresh gingerroot
• 1 garlic clove, crushed
• 1 teaspoon Dijon mustard
• 12 teaspoon finely grated orange zest
• 2 tablespoons orange juice
• 3 tablespoons lemon juice
• 2 teaspoons clear honey
• 4 fluid ounces peanut oil
• 3 oranges
• 2 heads chicory lettuce
• 50 g lamb's lettuce (2oz)
• 85 g watercress, large stalks removed (3oz)

1. Up to two days ahead:.
2. Shake all the dressing ingredients together in a jar.
3. Season and chill.
4. Up to a day ahead:.
5. Peel (remove peel with a knife, so you get rid of the membrane)and deseed the orange.
6. Cut the segments from the membrane and chill.
7. Up to an hour ahead:.
8. Slice the chicory in half diagonally so you get loose leaves and a solid stalk end.
9. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress.
10. Chill until needed.
11. To serve:.
12. When you're ready, toss in the dressing.

gingerroot, garlic, mustard, orange zest, orange juice, lemon juice, clear honey, fluid ounces peanut oil, oranges, chicory lettuce

Taken from www.food.com/recipe/chicory-belgian-endive-and-orange-salad-with-ginger-dressing-142046 (may not work)