Ingredients

The following ingredients have 8 Servings
  • 5 ounces baby spinach, (rinsed and dried)
  • 5 ounces watercress, (rinsed and dried)
  • 2 oranges
  • 2 Hass avocadoes, (peeled and sliced)
  • 1 cup pomegranate seeds, (from 1 medium pomegranate)
  • 2 tablespoons fresh orange juice
  • 1 teaspoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Instruction

  • Place the spinach and watercress in a large salad bowl.
  • Cut the ends off the oranges. Then place each orange cut side down on a cutting board and carefully slice the skin off. Once the skin is removed, cut the orange segments out from between the membranes with a small knife. Work over a bowl so that you can collect any juices. Squeeze all of the juice out of the remaining orange membranes- you should have about 2 tablespoons of juice.
  • To make the dressing, whisk two tablespoons of the collected orange juice with the vinegar, mustard and olive oil. Season the dressing with salt and pepper to taste.
  • Toss the greens with ¾ of the dressing. Arrange the avocado and orange slices on top of the greens and garnish with pomegranate seeds. Drizzle the remaining dressing over the top.