1 1/2 ts Balsamic Vinegar
1 1/2 ts Finely Slivered Orange
Zest
Pinch Of Salt
1/4 ts Ground Pepper
1 1/4 ts Hazelnut Oil
2    Heads Of Endive (4 0Z.)
Separate Leaves
1 lg Bunch Watercress (4 0Z.)
Tough Stems Removed

in A Small Bowl, Whisk Together The Vinegar, Orange Zest, 1 t. Of Water,
The Salt & Pepper. Let The Dressing Stand At Room Temperature For 15 Min.
in A Large Bowl, Combine The Endive & Watercress. Drizzle The Dressing
Over The Leaves And Toss To Coat. Divide Equally Among 4 Salad Plates &
Serve.