Citrus Salad with Sherry Dressing

Spicy watercress is the perfect complement for this combination of tart apples, sweet oranges, and tangy grapefruit.

2 tablespoons dry sherry

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1⁄4 teaspoon salt

1⁄8 teaspoon coarsely ground black pepper

2 tablespoons olive oil

1 large Granny Smith apple, cored and cut into paper-thin slices

2 large navel oranges

1 large pink grapefruit

1 bunch watercress (4 ounces), tough stems trimmed

• Prepare dressing: In large bowl, with wire whisk, mix sherry, vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended.
• Add apple slices to dressing in bowl and toss to coat. Cut peel and white pith from oranges and grapefruit. Holding oranges and grapefruit over small bowl to catch juice, cut sections from between membranes. (If you like, squeeze juice from membranes and reserve for another use.) Add orange and grapefruit sections to dressing in bowl; toss to coat.
• Arrange watercress on platter. Spoon fruit mixture and dressing over watercress.

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Makes 6 accompaniment servings.

Prep: 30 minutes.