• 4 Ratings

The peppery taste of the watercress is offset by the sweetness of the oranges and creaminess of the cheese.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp knife, cut off top and bottom of orange and slice away peel. Working over a medium bowl, cut out orange segments. Squeeze 2 teaspoons juice from membranes into a large bowl. Whisk in vinegar and oil; season with salt and pepper. Add watercress, orange segments, and almonds and toss to combine. Serve with cheese.

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Cook's Notes

When buying watercress, look for bunches with bright, glossy green leaves that haven't begun to wilt. Store in a plastic bag, in paper towels, up to 5 days.

Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 4
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