Citrus Watercress Salad With Vanilla Bean Vinaigrette

• 1/2 cup extra-virgin olive oil
• 6 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 vanilla bean
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 large oranges
• 2 ruby red grapefruit
• 1 large watercress bunch (about 2 cups)
• 2 radishes, thinly sliced

1. Whisk together first 3 ingredients in a medium bowl. Split vanilla bean in half lengthwise; scrape seeds with the back of a paring knife into oil mixture. Whisk to combine. Let stand at room temperature for 1 hour. Whisk in salt and pepper.
2. Cut away rind and white pith from oranges and grapefruit. Cut each into 1/4-inch-thick rounds.
3. Combine watercress and 1 tablespoon dressing in a large bowl; toss to coat. Arrange on a platter, reserving a few leaves. Top greens evenly with citrus rounds, radish slices, and reserved watercress leaves. Serve with remaining dressing.

extravirgin olive oil, red wine vinegar, honey, vanilla bean, kosher salt, freshly ground black pepper, oranges, red grapefruit, watercress bunch, radishes

Taken from www.myrecipes.com/recipe/citrus-watercress-salad-vanilla-bean-vinaigrette (may not work)