SEPHARDIC ORANGE AND OLIVE SALAD

Ingredients

Two heads Romaine Lettuce
1 bunch Watercress
½ cup pitted, black Oil Cured Olives, sliced in half
½ Red Onion, (cut into small dice)
2 Blood Oranges, peeled and cubed
Dressing
½ cup Extra Virgin Olive Oil
Salt to taste
Black Pepper to taste
¼ cup Orange Juice
2 tablespoons Agave necter

1. Wash and dry the romaine and the watercress. Toss in a large bowl with
the other ingredients. Add freshly ground black pepper to taste - the
olives may be salty so don't add any salt here.
2. Prepare the dressing, seasoning it to taste. Slowly pour the dressing over
the salad while tossing well to coat all. Be careful not to use too much
dressing for the amount of greens.
3. Garnish with very thin slices of blood orange and blood orange zest.