2 large Belgian Endives
1 small head of red-leaf lettuce
1 small head of green-leaf lettuce
1 small bunch of watercress
Dressing:
2 tablespoons balsamic vinegar
1/2 teaspoon salt to taste
1/4 teaspoon pepper to taste
1/3 cup olive oil
3 tablespoons orange juice
1 tablespoon mustard
juice of one large garlic clove

Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients. Toss salad and serve.