Fresh Arugula and Watercress Mustard Hazelnut Orange Salad

Dijon mustard and orange segments enliven
this refreshing complement to a rich dish.

Ingredients:
1 shallot, diced
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
1 tablespoon hazelnut oil (optional)
1 bunch arugula, de-stemed and leaves torn
1 bunch watercress, stems removed
1 cup orange segments

Directions:
Whisk together the shallot, vinegar, mustard,
olive oil, and hazelnut oil in a bowl.
Add the arugula, watercress, and orange segments
to a large bowl and dress with the vinaigrette.