4 md Red onions
1 tb Olive oil
1 tb Balsamic vinegar
1 bn Watercress
4    Belgian endives
4 c  Spinach, loosley packed
4    Navel oranges

-LEMON VINAIGRETTE –
1/4 c Lemon juice
1 tb White wine vinegar
1 tb Dijon mustard
1/2 c Olive oil
3 tb Reserved orange juice
Salt to taste
Pepper, fresh ground

You can omit the step of roasting the onion, but roasting brings out a
sweetness that complements the orange and contrasts with the watercress and
endive. Preheat oven to 400F (200C) Cut onion in half and slice each half
into 4 wedges. Separate wedges into individual pieces. In a bowl, toss
onions with olive oil and balsamic vinegar. Season with salt and pepper.
Place on cookie sheet, bake for 20 minutes or until onion wedges are
browned. Reserve. Clean stalks from watercress and toss leaves with onions.
Slice Belgian endives into 1/2-inch slices and add to bowl. Wash and stem
spinach. Dry well and tear into bite-sized pieces. Cut skin and white pith
from oranges. Over a bowl, cut oranges into segments, reserving the juice
that escapes. To make dressing, combine lemon juice with reserved orange
juice, add Dijon mustard and wine vinegar, then whisk in olive oil. Season
with salt and pepper. Just before serving, toss lemon vinaigrette with
onions, orange and vegetables.