3 tablespoons blood orange juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil
2 tablespoons hazelnut oil
Salt and pepper
3 cups watercress, washed, dried and and stemmed
3 blood oranges, segmented
2 tablespoons chopped chives
In a mixing bowl, combine orange juice, red wine vinegar, olive oil, walbut oil and hazelnut oil and whisk to combine. Season with salt and pepper to taste.
Toss watercress with dressing to coat. Check for seasoning. Plate salad on six chilled salad plates. Arrange blood orange segments on each salad. Sprinkle with garlic chives and serve.