- 3 tablespoons extra-virgin olive oil
- 3 tablespoons orange juice
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 8 cups watercress, tough stems removed, or mixed salad greens
- 4 cups diced seedless watermelon (see Tips)
- 1/4 cup very thinly sliced red onion
- 2 ounces goat cheese, crumbled
- 1/2 cup chopped hazelnuts, toasted (see Tips)
- Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.