Watercress, Arugula And Orange Salad - cooking recipe

Ingredients

4 tbsp walnut oil
3/4 cup walnut pieces
3 oz watercress
2 oz wild arugula
3 None oranges, peeled, pith removed and cut into segments
2 tbsp balsamic vinegar

Preparation

Heat walnut oil in a large frying pan. Cook walnuts over medium heat for 1 min, until lightly toasted. Drain on paper towels.
Toss warm nuts with watercress, wild arugula and orange segments.
Whisk balsamic vinegar into remaining walnut oil in pan. Drizzle over salad just before serving.