Fennel, Watercress & Red Onion Salad

2 tablespoons orange juice

2 tablespoons lime juice

1 shallot, sliced

1/2 teaspoon salt, preferably kosher Pinch of ground white pepper

2 tablespoons extra-virgin olive oil

1 small fennel bulb, white part only, quartered, cored and very thinly sliced (2 cups)

1 bunch watercress, washed and trimmed to leave about 3 inches of stem (3 cups)

1/2 red onion, thinly sliced