Categories: Vegetables, Salads 
      Yield: 12 servings 
  
      4 md Red onions 
      1 tb Olive oil 
      1 tb Balsamic vinegar 
      1 bn Watercress 
      4    Belgian endives 
      4 c  Spinach, loosley packed 
      4    Navel oranges 
 
-----------------------------LEMON VINAIGRETTE----------------------------- 
    1/4 c  Lemon juice 
      1 tb White wine vinegar 
      1 tb Dijon mustard 
    1/2 c  Olive oil 
      3 tb Reserved orange juice 
           Salt to taste 
           Pepper, fresh ground 
  
  You can omit the step of roasting the onion, but roasting brings out a 
  sweetness that complements the orange and contrasts with the watercress and 
  endive. Preheat oven to 400F (200C) Cut onion in half and slice each half 
  into 4 wedges. Separate wedges into individual pieces. In a bowl, toss 
  onions with olive oil and balsamic vinegar. Season with salt and pepper. 
  Place on cookie sheet, bake for 20 minutes or until onion wedges are 
  browned. Reserve. Clean stalks from watercress and toss leaves with onions. 
  Slice Belgian endives into 1/2-inch slices and add to bowl. Wash and stem 
  spinach. Dry well and tear into bite-sized pieces. Cut skin and white pith 
  from oranges. Over a bowl, cut oranges into segments, reserving the juice 
  that escapes. To make dressing, combine lemon juice with reserved orange 
  juice, add Dijon mustard and wine vinegar, then whisk in olive oil. Season 
  with salt and pepper. Just before serving, toss lemon vinaigrette with 
  onions, orange and vegetables.