Citrus Salad
(serves 8)

Ingredients
3 large grapefruit
1 medium orange
1 red onion, sliced into tin rings
1/4 cup fresh lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon fresh ground pepper

Directions
Place onions in a large bowl filled with ice water; set aside.

With a sharp knife, remove peel and white pith from grapefruit. Cut grapefruit crosswise into 1/4 inch slices; cut each slice into quarters.

Remove peel from the orange with a vegetable peeler or sharp knife; cut orange peel into 1 inch strips. Squeeze 1/4 cup of juice from the orange.

In a small bowl, whisk together orange and lemon juice, garlic, mustard, and salt; slowly whisk in olive oil.

Drain onions well. Place onions rings over grapefruit and drizzle dressing over salad; sprinkle with pepper. Cover and refrigerate for at least 4 hours before serving.

Add watercress to marinated salad and toss gently.