13 Aug 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.
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
- Combine vinaigrette ingredients and mix well.
- Toss watercress, citrus, and carrot with vinaigrette.
- Top salad with pumpkin seeds and crumbled Stilton cheese.
Photography by Food styling by Chelsea Zimmer | Photography by Linda Pugliese