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Ingredients
serves 6
2 endives, cut
2 bunches watercress (hydroponic if available)
1⁄2
pound of
blue cheese, like Point Reyes Blue
1⁄2 cup
caramelized
pecans or walnuts
(available in specialty food
stores)
1 blood
orange
1 tablespoon sherry
wine
vinegar
1 teaspoon kosher or sea
salt
1/8 teaspoon cracked black
pepper
3 tablespoons extra virgin
olive oil
1 teaspoon
Bella Cucina
Mediterranean Tangerine Aromatic
Oil*
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![Ciao Bella!]()
Watercress, endive , caramelized pecans, and blue cheese Salad with citrus vinaigrette
“The blood orange juice adds a deep, beautiful color and a tangy citrus note
to the dressing,” Alisa says. “You can also use tangerine or regular orange
juice.”
1. Cut 1⁄4 inch base of endive to remove woody stem and gently peel off
leaves. Cut roots and stems from watercress leaves. Wash watercress and endive
to remove any dirt or sediment. When dry, place watercress and endive in
alternate layers on platter.
2. Sprinkle with torn pieces of the blue cheese.
Top with caramelized nuts.
3. In small bowl, squeeze juice from blood
orange. Add vinegar, salt, and pepper. Whisk in oils until combined.
4. When
ready to serve, drizzle with a few tablespoons until just moist. Serve remaining
vinaigrette on side. *Bella Cucina products available at bellacucina.com
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