Endive And Watercress Salad With Quick Pickled Red Onions

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1 medium-size red onion, very thinly sliced (about 1 cup)

2 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

2 large endives (about 2 cups)

2 small bunches of baby watercress, tough stems removed (about 4 cups)

1 tablespoon extra-virgin olive oil

2 ounces fresh goat cheese, crumbled

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