Watercress salad with grapefruit and papaya
white balsamic vinegar
1 small, minced
4 cup(s), sprigs (tightly packed)
2 medium, peeled and cut into segments (pink variety)
½ medium, peeled, seeded and diced
½ large, very thinly sliced (white/light green parts only)
- Whisk together vinegar, orange juice, oil, shallot, mustard, coriander, salt, and pepper in small bowl.
- Divide watercress evenly among 4 plates. Top evenly with grapefruit, papaya, and leek. Drizzle evenly with vinaigrette.
- Per serving: 1 1/4 cups salad and 2 tablespoons vinaigrette