Endive, watercress, fennel, red onion & orange salad

1 clove garlic, peeled and halved
3 tablespoons olive oil
salt and freshly ground black pepper
2-3 oranges, zest and pith removed
cut on a plate into round slices
2 heads endive, broken apart
1 bunch watercress, tough stems removed
1 bulb fennel, feathery leaves reserved, thinly sliced
1 red onion, sliced into thin rings

1. Rub the garlic halves around the salad bowl, then discard them. Or, for a stronger garlic flavor, crush the garlic and place in the bowl.
2. Put the oil and a good seasoning of salt and pepper into the bowl. Mix lightly with a fork.
3. Add the orange slices, along with the juice that has collected in the plate.
4. Put the endive and watercress (torn a little if you wish) into the bowl on top of the oranges and dressing. Finally, add the fennel, along with its feathery leaves, and the onion.
5. Toss the salad gently. Serve at once.