Title: Roasted onion~ endive & orange salad
 Categories: Vegetables, Salads
      Yield: 12 Servings
 
      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

MMMMM---------------------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.