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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