5 small oranges
6 cups fresh baby spinach leaves
1 bunch watercress, sprigs picked
½ cup fresh parsley leaves
Orange honey dressing, to serve (see below)
1 large pomegranate, seeds removed
1 eschalot, thinly sliced
Orange honey dressing
¼ cup olive oil
1 tbsp honey
2 tsp Dijon mustard
2 tsp white wine vinegar
- Slice off the top and bottom of each orange. Slice off the peel, removing all the white pith. Cut oranges into 5mm thick slices and set aside.
- Place the spinach, watercress and parsley into a large bowl and pour over three-quarters of the orange honey dressing and toss gently to coat. Arrange salad greens onto a large serving platter and tuck the orange slices in and around greens. Scatter with pomegranate seeds and eschalots. Drizzle with remaining dressing. Season with cracked black pepper and serve.
- Place the juice of 1 orange, olive oil, honey and Dijon mustard and white wine vinegar into a screw-top jar and shake until well combined. Season with salt and pepper.