Fruited Greens with Orange Vinaigrette

Ingredients

• 1.5 cups arugula 
• 1 cup belgian endive thinly sliced
• 1 tablespoon honey 
• 2 teaspoons mustard coarse-grained
• 5 small oranges 
• 2 teaspoons sherry vinegar 
• 2 cups strawberries fresh sliced
• 1.5 cups watercress leaves loosely packed

Equipment

• bowl
• sauce pan

Directions

1. Grate 1 teaspoon rind from oranges; set grated rind aside. Peel and section 3 oranges; set sections aside. Squeeze enough juice from remaining 2 oranges to measure 1/2 cup juice.
2. Combine juice and honey in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 8 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Cool juice mixture.
3. Combine cooled juice mixture, grated orange rind, vinegar, and mustard in a jar. Cover tightly, and shake vigorously.
4. Combine watercress, arugula, and endive in a salad bowl; add juice mixture, and toss gently to coat. Arrange greens mixture evenly on 4 salad plates; top with orange sections and strawberry slices.