Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Olive oil

  2. 1/4 cup 59ml Orange juice

  3. 3 tablespoons 45ml White wine vinegar

  4. 1 Shallot - minced Salt - to taste Freshly-ground black pepper - to taste

  5. 2 Watercress - trimmed

  6. 1/2 Red onion - halved, and (small) Thinly sliced

  7. 4 Tangerines - peel, white pith (medium) Removed, fruit cut crosswise

  8. 1/3"-thick Rounds, seeded

  9. 1/2 cup 73g / 2.6oz Crumbled blue cheese - (generous) - abt

  10. 2 oz

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Whisk olive oil, orange juice, white wine vinegar and minced shallot in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Combine watercress and onion in large bowl. Toss with enough dressing to coat. Transfer to platter. Arrange tangerine slices over. Sprinkle with blue cheese. Serve, passing remaining dressing separately. This recipe yields 6 servings.


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