Hearts of Palm and Cress Salad

• 2 large navel oranges
• 1 tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3/4 pound watercress (2 bunches), tough stems discarded
• 3 plum tomatoes, each cut into 6 wedges
• One 14-ounce can hearts of palm, drained and cut on the diagonal into 1/2-inch slices
• 1/2 cup pitted Calamata olives

1. Using a sharp knife, peel the oranges, taking care to remove all of the bitter white pith; working over a bowl, cut in between the membranes to release the sections.
2. Squeeze the membranes to get 1/4 cup of the orange juice.
3. Save the remaining orange juice for another use.
4. In a large bowl, whisk the orange juice and lemon juice with the olive oil; season with salt and pepper.
5. Add the orange sections, watercress, tomatoes, hearts of palm and olives and toss well.
6. Serve immediately.

oranges, lemon juice, extravirgin olive oil, kosher salt, bunches, tomatoes, hearts of palm, olives

Taken from www.foodandwine.com/recipes/hearts-of-palm-and-cress-salad (may not work)