- 1/3 cup olive oil
- 1/4 cup orange juice
- 3 tablespoons white wine vinegar
- 1 shallot, minced
- 2 bunches watercress, trimmed
- 1/2 small red onion, halved, thinly sliced
- 4 medium tangerines, peel and white pith removed, fruit cut crosswise into 1/3-inch-thick rounds, seeded
- 1/2 cup (generous) crumbled blue cheese (about 2 ounces)
- Whisk olive oil, orange juice, white wine vinegar and minced shallot in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Combine watercress and onion in large bowl. Toss with enough dressing to coat. Transfer to platter. Arrange tangerine slices over. Sprinkle with blue cheese. Serve, passing remaining dressing separately.