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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: 6 servings.

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Watercress and Tangerine Salad with Red Onions and Black Pepper Vinaigrette
Yield: 6 servings.
Ingredients: 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