Chicory/belgian Endive And Orange Salad With Ginger Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 2 teaspoons finely grated fresh gingerroot
• 1 garlic clove, crushed
• 1 teaspoon dijon mustard
• 1/2 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)

Recipe

• 1 up to two days ahead:.
• 2 shake all the dressing ingredients together in a jar. season and chill.
• 3 up to a day ahead:.
• 4 peel (remove peel with a knife, so you get rid of the membrane)and deseed the orange. cut the segments from the membrane and chill.
• 5 up to an hour ahead:.
• 6 slice the chicory in half diagonally so you get loose leaves and a solid stalk end. the leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. chill until needed.
• 7 to serve:.
• 8 when you're ready, toss in the dressing.