<ul><li>1 large orange</li><li>1 tbsp champagne or white wine vinegar</li><li>salt (to taste)</li><li>pepper (to taste)</li><li>2 to 3 tbsp of extra virgin olive oil</li></ul>

To make the vinaigrette, first segment the orange. Once done, squeeze the excess juice into a bowl. Then heat a small frying pan over medium-high heat and pour in the juice. Let simmer and reduce until a syrup-like consistency is reached. Transfer to a bowl and let cool slightly. Then add the vinegar, salt, pepper and olive oil. Whisk and then set aside while you prepare the greens.

<ul><li>2 1/2 cups watercress (approx.)</li><li>2 1/2 cups butter lettuce (approx.)</li></ul>

Before you assemble the salad make sure the greens are washed, dried and torn into bite-size pieces. Make sure the vinaigrette is well mixed, and then drizzle a bit at a time over the greens. Gently toss to make sure everything is lightly coated. To finish, add the orange segments, toss again and serve. Active Time: 20 mins<br /> Total Time: 20 mins<br /> <br /> This simple, but flavorful, salad makes a healthy and refreshing side. For a complete and satisfying meal, try paring it with a delicious grilled steak or pan-fried chicken breast. For a bit of crunch, try adding 1-2 tbsp of slivered almonds. Go to School and learn about: Salads (rouxbe.com/school/sections/136/objectives) Cooking Premium Steaks (rouxbe.com/school/sections/127/objectives) Pan Frying (rouxbe.com/school/sections/170/objectives) Pan Sauces (rouxbe.com/school/sections/179/objectives) http://media.rouxbe.com/assets/16356/channel_hc_partner_logo.gif www.harpercollins.ca/