Watercress and Tangerine Salad with Red Onions and Black Pepper Vinaigrette
- 1 medium red onion, thinly sliced
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon style mustard
- 2 teaspoons cracked black peppercorns
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Scant 1/2 cup extra virgin olive oil
- 2 tangerines, peel and pith removed and cut into segments
- 2 bunches watercress, coarse stems removed, washed and dried
- In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes.
- Meanwhile, make the vinaigrette.
- In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended.
- Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
- Drain the soaking onions, pat them dry with paper towels, and separate into rings.
- In a large bowl, toss the tangerines and the watercress together gently.
- Drizzle over enough vinaigrette just to coat and toss again.
- Mound some salad onto the plate and scatter a few onion rings over the top.
red onion, white wine vinegar, mustard, cracked black, salt, cayenne pepper, extra virgin olive oil, tangerines, bunches
Taken from www.foodnetwork.com/recipes/watercress-and-tangerine-salad-with-red-onions-and-black-pepper-vinaigrette-recipe.html (may not work)