Ingredients
½cupkalamata olives,pitted
1garlic clove
½tsprosemary,chopped
3tbspred wine vinegar
5tbspextra-virgin olive oil
kosher salt and freshly ground pepper
3navel oranges
2bunchwatercress
2Belgian endives
1cupflat-leaf parsley leaves
1red onion
Preparation
Coarsely chop ¼ cup of the olives and transfer them to a small bowl.
In a mini processor, pulse the remaining ¼ cup of olives with the garlic and rosemary until the olives are chopped. Add the vinegar and pulse twice to combine; add to the chopped olives in the bowl. Whisk in the olive oil and season with salt and pepper.
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the orange sections into the bowl; drain the juice and reserve for another use.
Add the watercress, endives, parsley and onion. Pour the dressing over the salad and toss well. Season with salt and pepper.
Serve and enjoy!
