Nutrition per serving may change if servings are adjusted.
2 tablespoons snipped fresh chives
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon water
⅛ teaspoon salt
3 cups watercress, tough stems removed, or torn mixed salad greens
2 medium blood oranges and/or navel oranges, peeled, seeded, and thinly sliced crosswise (see Tip)
1 tablespoon toasted hazelnuts, chopped (see Tip)
In a medium bowl whisk together chives, oil, honey, lemon juice, water, and salt. Add watercress and toss to coat.
Arrange watercress mixture and orange slices on four salad plates. Drizzle with any remaining liquid from the bowl. Sprinkle with hazelnuts.
Tip: To toast hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan lined with parchment paper. Bake for 8 to 10 minutes or until lightly toasted, stirring a few times to toast evenly. Cool nuts slightly. Place the warm nuts on a clean kitchen towel. Rub nuts with the towel to remove the loose skins.
Cut the peel off the oranges using a sharp knife, making sure to remove all the bitter white pith.