Serves 6

3 bunches watercress, stemmed
3 oranges, peel and white pith removed, halved lengthwise and sliced crosswise
1 small red onion, thinly sliced
2 Tbs. sherry wine vinegar
6 Tbs. olive oil
1/2 tsp. dried marjoram
salt and pepper for taste
1/2 cup toasted pine nuts
In large bowl, combine watercress, oranges and onion. In small bowl whisk together vinegar, oil and marjoram until well blended. Toss with salad. Salt and pepper for taste and sprinkle with pine nuts.
(Louise Fiszer)