Categories: salads, spring, watercress

Ingredients

• 1 navel orange
• 1 tablespoon sherry vinegar
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 2 bunches watercress (about 5 ounces each), thick ends trimmed
• 1/4 cup slivered almonds, toasted
• 2 ounces Manchego cheese, cut into 8 wedges

Directions

1. 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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