The perfect segue between winter and spring, this fantastic salad not only has beautiful colors, but brings together the bright citrus essence of fresh oranges and the buttery, richness of our Blood Orange Olive Oil. It's the ideal side for your Easter dinner!
2 bunches watercress, washed & dried
2 blood oranges, segmented, reserve juice
1 grapefruit, segmented, reserve juice
½ medium red onion, thinly sliced
1-2 oz. parmesan cheese (optional)
2 Tbsp white wine vinegar
1 tsp Round Pond Balsamico Tradizionale
1 tsp blood orange juice
1 tsp grapefruit juice
1 small shallot, minced
1 tsp Round Pond Blood Orange Citrus Syrup
6 Tbsp Round Pond Blood Orange Olive Oil
kosher salt to taste
In a small bowl, whisk all liquid ingredients except olive oil. Slowly whisk in Blood Orange Olive Oil and salt to taste.
Toss together blood orange & grapefruit segments with red onion. Drizzle some of the vinaigrette over the top, toss to coat. Separately, toss watercress with some of the vinaigrette. Divide watercress onto 4 plates. Place equal amounts of orange & grapefruit mixture on top of watercress. Shave parmesan cheese over top, if desired. Enjoy!