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Watercress, Endive And Strawberry Salad With Gravlax And A Blood Orange Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)
CAL
669
FAT
148%
CHOL
44%
SOD
18%

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Ingredients for 4 servings

1/2 teaspoon dijon mustard

1 tablespoon minced shallots

1 cup freshly squeezed blood orange juice

8 ounces cured salmon gravlax

1/4 teaspoon salt

2 tablespoons champagne vinegar

1/4 teaspoon freshly ground black pepper

8 ounces watercress

12 ounces thin asparagus spears, blanched in salted water, drained, and patted dry

1 cup strawberries, hulled and quartered

2/3 cup extra-virgin olive oil

2 teaspoons olive oil

1 tablespoon honey

2 heads Belgian endive, thinly sliced on the bias

1 teaspoon grated blood orange zest

1/2 teaspoon minced garlic

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