Watercress & Blood Orange Salad with Almonds & Goats Cheese


They say we eat with our eyes, and this salad will satisfy your aesthetic as well as your gastronomic sensibilities! 

I actively look for opportunities to use watercress in my kitchen! It's a micronutrient powerhouse! In 2015 a team of researchers ranked the relative nutrient profile of fruit and vegetables - and watercress came out on top! Watercress is an excellent source of Vitamin K, as well as Vitamins A, C, B6, riboflavin, folate, calcium and manganese. Its strong, peppery taste lends itself to salads like this one with fresh fruit and dressings with a hint of sweetness. 


1 bunch watercress
3 blood oranges
Juice from segmented blood oranges
100g almonds
100g goats chèvre
2 tablespoons finely chopped chives
2 tablespoons finely chopped mint leaves
1 teaspoon pomegranate molases
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and pepper


Wash watercress and set aside

Peel and segment blood oranges. Do this over a bowl to save the juice, as this will be used for the dressing. And squeeze the unsegmented parts of the oranges to get as much juice as possible.
NEVER SEGMENTED AN ORANGE BEFORE? NOT SURE HOW TO DO IT? Check out the "how to" video at the bottom of this post.

Place finely chopped chives and mint on a plate and mix well to combine
Divide goats chèvre into 6 pieces and roll into balls.
Roll each ball in the finely chopped chive and mint mix

For the dressing, mix the blood orange juice, pomegranate molasses, apple cider vinegar and olive oil together and season with salt and pepper.

To serve, place watercress on a platter, top with almonds, blood orange segments and goat cheese balls. Drizzle dressing over top.


How to segment an orange: