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
Preparation
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.
