1 1/2 ts Balsamic Vinegar

  1 1/2 ts Finely Slivered Orange

           Zest
           Pinch Of Salt
    1/4 ts Ground Pepper

  1 1/4 ts Hazelnut Oil

      2    Heads Of Endive (4 0Z.)

           Separate Leaves
      1 lg Bunch Watercress (4 0Z.)

           Tough Stems Removed
  in A Small Bowl, Whisk Together The Vinegar, Orange Zest, 1 t. Of Water,
  The Salt & Pepper.  Let The Dressing Stand At Room Temperature For 15 Min.
   in A Large Bowl, Combine The Endive & Watercress. Drizzle The Dressing
  Over The Leaves And Toss To Coat. Divide Equally Among 4 Salad Plates &
  Serve.