Bold, peppery watercress and endive contrast flavorfully with tart kumquats and sweet, tangy blood oranges. If you don't have blood oranges, then navel oranges can be substituted for both the fruit sections and the juice. Of course, orange juice from a carton is also fine. Any way you make it, this juicy, refreshing salad will surely brighten a gray winter day.
Makes 4 servings
Dressing
1 shallot, thinly sliced
2 tablespoons olive oil, divided
1 tablespoon unseasoned rice vinegar
3 tablespoons freshly squeezed blood orange juice
1 teaspoon honey
1/4 teaspoon blood orange zest
Salt and freshly ground black pepper, to taste
Salad
3 Belgian endive, sliced crosswise into rounds (about 2 cups)
1 bunch watercress, stems removed (about 2 cups)
2 blood oranges, peeled and sectioned
8 kumquats, thinly sliced and de-seeded
1/4 cup toasted pecan halves
In a small skillet over medium heat, saute shallots in 1 tablespoon olive oil until soft, about 3 to 5 minutes.
While shallots are cooking, whisk together in a small bowl the rice vinegar, orange juice, honey and zest. Add shallots with oil in which they were cooked. Gradually whisk in the remaining 1 tablespoon of olive oil. Season with salt and freshly ground black pepper.
Divide the endive and watercress among 4 plates. Top each with 1/4 of the oranges, kumquats and pecans. Drizzle each salad with dressing and serve.
Note: To de-seed kumquats, slice the fruit into rounds with a sharp paring knife. Using the tip of the knife, gently pluck the tiny seeds from the slices.
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