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Sephardic Orange and Olive Salad

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2 heads Romaine lettuce
1 bunch watercress
cup pitted, black oil cured olives, sliced in half
red onion, cut into small dice
2 blood oranges, peeled and cubed


cup extra virgin olive oil
salt and black pepper to taste
cup orange juice
2 tablespoons Agave nectar


Wash and dry the romaine and the watercress. Toss in a large bowl with the other ingredients. Add freshly ground black pepper to taste the olives may be salty so don't add any salt here.  Prepare the dressing, seasoning it to taste. Slowly pour the dressing over the salad while tossing well to coat all. Be careful not to use too much dressing for the amount of greens. Garnish with very thin slices of blood orange and blood orange zest.

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