Watercress, rocket and orange salad - a tangy and light salad

60ml/4tbsp walnut oil
115g/4oz walnut pieces
85g/3oz watercress
50g/2oz rocket leaves
3 oranges, peeled and cut into segments
30ml/2tbsp balsamic vinegar

1. Heat the oil in a frying pan; cook the walnuts over a medium heat for 1-2 minutes until lightly toasted. Take care as they quickly burn and  become bitter.
2. Remove from pan with slotted spoon, drain on kitchen paper.
3. Place the watercress, rocket and orange segments into a bowl with the warmed walnuts; toss together, cover dish until required.
4. Drain the remaining oil from the pan into a small bowl and whisk in the balsamic vinegar.
5. Drizzle over the salad just before serving.