Serves 6
2tbsp walnut oil
175g walnut halves
3 oranges
85g rocket leaves
65g watercress
3tbsp balsamic vinegar
salt and black pepper
Heat half the oil. Cook the walnuts over a medium heat for 1-2 minutes until lightly toasted.
Peel the oranges, removing all the pith. Slice and collect any juice.
Place the watercress, rocket and orange slices in a bowl with the warmed walnuts. Toss together and cover until required.
Whisk the remaining oil with the reserved juice and balsamic vinegar. Season to taste.
Drizzle over the salad just before serving.
