Orange And Dandelion Salad

450 g/1 lb young dandelion leaves, washed
2 oranges, peeled, sliced and quartered
I bunch watercress, trimmed
50 g/2 or spring onions, chopped
Dressing:
75 ml/3 fl or olive oil
2 tablespoons orange juice
1/2 teaspoon clear honey
1 clove garlic, peeled and crushed
I tablespoon chopped parsley
salt
freshly ground black pepper

Shred the dandelion leaves and pile into a serving dish. Arrange the orange slices and watercress on top. Scatter over the chopped spring onions.

Put all the dressing ingredients in a screw- topped jar, adding salt and pepper to taste. Shake well to blend before using.

Serve the salad with the dressing