This is a Cooks Illustrated find. I feel like those always turn out amazing. This is a great, sweet, fresh salad and the dressing is mostly just juice from grapefruit and oranges so nice and light.
- 2 red grapefruits
- 3 navel oranges (tonight I just used 2 or each)
- 1 tsp sugar
- Salt and pepper
- 1 tsp unsalted butter
- 1/2 C pecans, chopped coarse
- 3 Tbsp olive oil
- 1 small shallot (forgot to get this so I used a little onion powder and garlic powder in place?)
- 1 tsp dijon mustard
- 4 C watercress, torn into bite size pieces (basically the top leaf part)
- 2/3 C dried cranberries
- Cut away peel and pith from grapefruits and oranges. Cut each fruit in half from pole to pole, then slide crosswise into 1/4-inch-thick pieces. Transfer fruit to bowl and toss with sugar and 1/2 tsp salt. Set aside for 15 minutes.
- Melt butter in 8-inch skillet over medium heat. Add pecans and 1/2 tsp salt and cook, stirring often, until lightly browned and fragrant, 2-4 minutes. transfer pecans to paper towel-lined plate and set aside.
- Drain fruit in colander set over bowl, reserving 2 Tbsp juice. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk shallot, mustard, and reserved juice together in medium bowel. Add watercress, 1/3 C cranberries, and 1/4 C pecans and toss to combine. Arrange watercress mixture over fruit, leaving 1-inch border around edges. Sprinkle with remaining 1/3 C cranberries and remaining pecans. Season with salt and pepper to taste. Serve immediately.