1 bunch Upland cress
1 large or 2 smaller Valencia oranges, peel and white pith removed, sliced, then quartered
2 medium beets, roasted, sliced, then chopped to your liking
1/4 cup chevre
First prepare the beets by poking them several times with a fork, wrapping them in foil, and roasting in the oven at 425 for about an hour or until the hardness resembles a baked potato. While the beets are roasting, wash and clean the greens well, and trim stems to your liking (I trimmed off the bottom third). Gently toss the cress with the oranges, beets and vinaigrette. Top with the chevre.
For the Orange Vinaigrette:
6 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon orange juice
a couple of grinds of pepper
a couple of grinds of salt
Whisk together all ingredients in a small bowl.
Makes two large or four small servings.