Ingredients
3 navel oranges
2 tablespoons olive oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
Coarse salt and ground pepper
4 bunches watercress (about 1 1/2 pounds total), thick ends removed
Preparation
Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.
Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.
