1/4
cup pomegranate juice
1
tablespoon seasoned rice vinegar
1 1/2
teaspoons agave nectar
1 1/2
teaspoons Dijon mustard
1/2
teaspoon finely grated lime zest
1/2
cup canola oil
Salt and freshly ground pepper
1
red grapefruit
2
navel oranges
1
pound jicama, peeled and cut into 2-by-1/4-inch matchsticks
2
bunches watercress, thick stems discarded
1/3
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.
