Use naval oranges because there are no seeds. No seeds make eating this salad a pleasant experience. You can also switch it around and use golden beets and blood oranges instead. It’s the color thing you are going for. Bump the salad up a notch by sprinkling a bit of crumbled goat cheese or Maytag blue cheese on the finished dish.
For the Vinaigrette
¼ Cup White Balsamic Vinegar
¼ Cup Freshly Squeezed Orange Juice
1 Medium Shallot, Peeled
1 Tablespoon Coarse Grain Mustard
¼ Cup XVOO
¼ Cup Vegetable or Canola Oil
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Group Black Pepper
For the Salad
2 Medium Fresh Fennel Bulbs, Trimmed of Frons, Core Removed and Thinly Sliced Lengthwise
3 Large Navel Oranges, Skin and White Pith Cut Off, Sliced in Half Lengthwise and Each Half Sliced into ¼” Slices Crosswise
4 Cups Baby Watercress, Trimmed of Long Thick Stems
Put the vinegar, orange juice, shallot and mustard in a blender and process until pureed. Wish the motor running add the oil in a slow and steady stream and blend until completely emulsified. Add the salt and pepper and blend until combined. Transfer to a glass jar or a squeeze bottle and refrigerate until ready to use. (Vinaigrette can be made a day or 2 in advance.)
In a medium bowl toss the fennel with some of the vinaigrette; enough to just barely coat the fennel.
On a salad plate place 3 half slices of the beets overlapping each other. Place 3 or 4 slices of oranges on the plate in the same manner as the beets. Top with some of the fennel. Mound a bit of watercress on the plate and drizzle all with the vinaigrette.