Ingredients
2 large bunches of watercress
4 medium oranges, peeled and cut into segments
110g/4oz pitted black olives (optional)
For the dressing:
2 tbsp honey
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp grain mustard
salt and freshly ground black pepper
Method
1. Simply arrange the watercress and the orange segments on a plate.
2. Scatter the olives.
3. Mix together the dressing ingredients and drizzle over the salad.
