Orange Salad

Dressing:
2 Tbs tarragon vinegar
1 Tbs fresh lemon juice
2 & 1/2 tsp olive oil
1 tsp Dijon mustard
1 tsp orange marmalade or honey
1/8 tsp each salt & pepper

Greens:
1 cup Belgian Endive and 1/2 cup watercress per person
or
1 & 1/2 cup Leaf lettuce and 1 Tbs sliced almonds per person

Oranges:
Section 1 orange per person cutting off the membranes.
Boil the sliced grated rind from one orange for 1 minute & drain. Use as garnish over salad.