Directions
Place the smoked salmon on four plates. For the citrus, cut off outer peel and white pith to expose fruit, then cut in between membranes to extract segments. Squeeze juice from leftover fruit into a small bowl. Whisk olive oil into juices. In medium mixing bowl, combine watercress, endive, and citrus segments. Toss in dressing. Pile equal amounts of salad in middle of smoked salmon and garnish with capers.