Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons orange juice
- 1 tablespoon red-wine vinegar
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- 8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
- 4 cups diced seedless watermelon, (about 3 pounds with the rind)
- 2 ounces goat cheese, crumbled
- 1/4 cup very thinly sliced red onion, (1/4 small)
- 1/2 cup chopped hazelnuts, (2 ounces), toasted
Instructions
Whisk oil, orange juice, vinegar, salt, and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.