Orange, Watercress and Endive Salad with Asian Orange Vinaigrette

Recipe adapted from John Ash.

	Salad
2 large	Endive, separated into leaves
4 large	Seedless oranges, peeled and sliced into rounds
2 bunches	Watercress, woody stems discarded, cress rinsed
2 cups	Finely sliced radicchio
	Vinaigrette
½ cup	Frozen orange juice concentrate
1 large	Orange, zest and juice
¼ cup	Light soy sauce
⅓ cup	Rice wine vinegar
1 Tablespoon	Peeled and minced fresh ginger
1 ½ teaspoons	Toasted sesame oil
⅓ cup	Stella Cadente Blood Orange Oil
2 Tablespoons	Finely chopped green onions
3 Tablespoons	Finely chopped cilantro or parsley
	Salt and freshly ground black pepper

Vinaigrette Add the first 5 ingrediants to a blender and blend until smooth. Add oils and pulse 2 or 3 times to turn a light emulsion. Whisk in onions and cilantro and season to your taste with salt and pepper. Salad Arrange endive, oranges, and watercress attractively on chilled plates. Toss the radicchio with a couple of tablespoons of the vinaigrette and mound in the center. Drizzle additional vinaigrette over the rest of the salad. Note: You may not use all the vinaigrette but it will keep up to 5 days covered in the refrigerator and makes an excellent marinade for grilled fish, chicken, or pork.

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