<http://schema.org/recipeInstructions>
" In 10-inch skillet, heat oil over medium-high heat until hot. Add sliced mushrooms, salt, and black pepper; cook 5 minutes or until browned and tender, stirring occasionally. Meanwhile, cut endive crosswise into 1-inch-wide slices. In large serving bowl, toss endive and watercress. Transfer mushrooms to bowl with greens. Add vinegar and sugar to skillet; cook over medium heat about 2 minutes or until vinegar thickens slightly (be careful not to cook longer or vinegar will burn). Remove skillet from heat; stir in soy sauce. Add to bowl with watercress mixture and toss to coat. Sprinkle with hazelnuts to serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5525/warm-mushroom-salad-endive-watercress-ghk1107/?src=shelter_footer>