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

1. In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes.
2. Meanwhile, make the vinaigrette.
3. In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended.
4. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
5. Drain the soaking onions, pat them dry with paper towels, and separate into rings.
6. In a large bowl, toss the tangerines and the watercress together gently.
7. Drizzle over enough vinaigrette just to coat and toss again.
8. 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)