Endive Salad with Orange and Bell Peppers

For the salad: Rinse the endives, remove the cores and separate the leaves. Peel the orange with a sharp knife and cut into segments. Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into very thin strips. Rinse the cress and drain. In a bowl, toss the chicory with the orange segments, bell peppers and cress. Divide between plates. 

For the dressing: In a bowl, whisk the lemon juice with the orange juice, orange zest and vegetable oil. Season with sugar, salt, celery salt and pepper to taste. Serve the salads with the dressing drizzled on top.