---------- Recipe via Meal-Master (tm) v8.02
  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
 ---------------------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.