- 30 mins
0/5
(0 Votes)
Ingredients
- 1/4 C pomegranate juice
- 1 T seasoned rice vinegar
- 1 1/2 t agave nectar
- 1 1/2 t Dijon mustard
- 1/2 t lime zest
- 1/2 C EVOO
- Salt & ground pepper
- 1 red grapefruit
- 2 navel oranges
- 1 lb jicama, cut into 2 x 1/4" matchsticks
- 2 bunches watercress
- 1/2 C pomegranate seeds
Preparation
Step 1
In blender, combine pomegranate juice, vinegar, agave nectar, mustard & lime zest. With machine on, add oil in thin stream & blend until emulsified. Season with salt & pepper.
Peel grapefruit & oranges, removing all white pith. Working over a bowl, cut in between the membranes to release sections. Add jicama, watercress & pomegranate to bowl. Add dressing & toss gently. Serve.
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