Watercress Salad with Manchego and Orange

Ingredients

• 1 navel orange
• 1 tablespoon sherry vinegar
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 2 bunches watercress (about 5 ounces each) thick ends trimmed
• 1/4 cup slivered almonds toasted
• 2 ounces Manchego cheese cut into 8 wedges

Instructions

1. 1
   Using a sharp knife, cut off top and bottom of orange and slice away peel. Working over a medium bowl, cut out orange segments. Squeeze 2 teaspoons juice from membranes into a large bowl. Whisk in vinegar and oil; season with salt and pepper. Add watercress, orange segments, and almonds and toss to combine. Serve with cheese.