Ingredients

• 1/4 cup pomegranate juice
• 1 tablespoon rice vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon clover honey
• 1/2 teaspoon finely grated lime zest
• 1/2 teaspoon finely grated orange zest
• 1/4 teaspoon poppy seeds
• Kosher salt and freshly ground pepper
• 1/2 cup canola oil
• 2 navel oranges, segmented, juices caught over a bowl
• 1 red grapefruit, segmented, juices caught over a bowl
• 1 pound jicama, peeled and cut into matchsticks
• 2 bunches watercress, stems discarded and coarsely chopped
• 1/4 cup pomegranate seeds

Browse by ingredient

Instructions

1. Whisk together the pomegranate juice, vinegar, mustard, honey, lime and orange zest and poppy seeds in a medium bowl and season with salt and pepper. Slowly whisk in the oil until emulsified.
2. Put the citrus in a bowl; add the jicama and watercress. Add a few tablespoons of the reserved citrus juices and some of the pomegranate dressing, season with salt and pepper and toss to coat. Transfer to a platter and garnish with the pomegranate seeds.