Watercress Salad with Blood Orange Vinaigrette

This refreshing salad will brighten even the grayest of days. I love to use blood oranges in the dressing, but you can swap in whatever citrus you like or have available.

Serves 2

You will need:

4 cups watercress
3 blood oranges, peels removed and sliced into rounds
2 Meyer lemons, peels removed and sliced into rounds
2 carrots, sliced into ribbons with a peeler
1⁄4 cup pumpkin seeds
6 oz Stilton cheese

Blood Orange Vinaigrette:
3 tablespoons blood orange juice
1 tablespoon Meyer lemon juice
1 teaspoon Dijon mustard
1⁄4 cup olive oil
1⁄4 teaspoon salt, to taste

  1. Combine vinaigrette ingredients and mix well.
  2. Toss watercress, citrus, and carrot with vinaigrette.
  3. Top salad with pumpkin seeds and crumbled Stilton cheese.

Photography by Food styling by Chelsea Zimmer | Photography by Linda Pugliese