WATERCRESS AND BLOOD ORANGE SALAD
2 shallots, peeled and diced
Juice from 1 blood orange
1 tablespoon champagne vinegar
3 tablespoons olive oil
4 blood oranges, peeled and cut in ¼” thick slices
½ bunch watercress, rinsed, trimmed to small stems and leaves
Combine the shallot pieces with the orange juice, vinegar and a pinch of salt in a small bowl. Let this mixture sit for 10 minutes.
Prepare the oranges and overlap slices on a serving platter. Scatter the watercress leaves over the oranges.
Just before serving, whisk the olive oil into the shallot and vinegar mixture. Season with more salt to taste. Drizzle this over the salad. Grate on black pepper, and serve immediately