For the vinaigrette:

6 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon orange-flower water

1/4 teaspoon nutmeg

Salt and pepper to taste

For the salad:

3 bunches watercress, washed and stemmed

1 cup chayote, peeled, seeded, and cut into fine julienne (2 chayotes)

1 small can hearts of palm (palmito), drained, rinsed, dried, and cut into 1/2-inch segments

1 cup orange sections, seeds and pith removed (2 oranges)

1 medium red onion, julienned

Mix together all the vinaigrette ingredients. Toss together the watercress and chayote and then toss again with the vinaigrette. Make a bed of the watercress and chayote in a wide salad bowl. Arrange the hearts of palm, orange sections, and onion on top in a decorative pattern. Serve at once.

Serves 4.