Watercress, Orange and Red Onion Salad

• 2
  
  oranges (I used Blood Oranges)
  
• 1
  
  bunch watercress
  
• ¹⁄₂
  
  red onion, medium-sized
  
• 2 ¹⁄₂
  
  fl oz extra virgin olive oil
  
• 2
  
  tablespoons red wine vinegar
  
• ¹⁄₂
  
  teaspoon salt
  
• ¹⁄₂
  
  teaspoon freshly cracked black pepper
  

directions

• Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
• Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
• Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
• Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
• Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
• Divide among salad plates and serve.