¼
cup pomegranate juice
1
tablespoon seasoned rice vinegar
1½
teaspoons agave nectar
1½
teaspoons Dijon mustard
½
teaspoon finely grated lime zest
½
cup canola oil
Salt and freshly ground pepper
1
red grapefruit
2
navel oranges
1
pound jicama, peeled and cut into 2-by-¼-inch matchsticks
2
bunches watercress, thick stems discarded
⅓
cup pomegranate seeds
In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper. Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.
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