Watercress and Orange Salad

Ingredients

• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil extra-virgin
• 8 oz cranberry-orange relish 
• 2 tablespoons roasted salted chopped
• 2 servings salt and pepper 
• 3 oz bite-size pieces tender watercress sprigs rinsed

Equipment

• bowl
• knife
• whisk
• sieve

Directions

1. With a small, sharp knife, cut ends off orange, deep enough to reveal flesh. Set orange on one cut end on a board. Following its curve with the knife, slice off peel and white pith, down to orange flesh. Holding orange over a strainer set over a small bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into strainer. Squeeze juice from membranes into bowl; discard membranes.
2. In a large bowl, whisk together olive oil, lemon juice, and 1 tablespoon of the orange juice; reserve remaining juice for another use.
3. Add watercress, orange segments, and almonds.
4. Mix gently.
5. Add salt and pepper to taste and mix again. Mound on plates.