Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!