Watercress Salad with Tangerine Vinaigrette

2-3 tangerines

3 tbs extra-virgin olive oil

2 bunches watercress, cleaned, stalks removed

1/2 c thinly sliced red onion

1/4 c crumbled goat cheese

- Wash and dry tangerines. Finely grate tangerine peel. With a small knife, cut peel from tangerine. Working over a bowl, cut sections away from white pith. Squeeze tangerine over bowl to measure 1 tablespoon tangerine juice.

- In medium bowl whisk together olive oil, tangerine juice, grated peel, and salt and pepper to taste. Set aside.

- In large bowl combine watercress, sliced onion and tangerine sections.

- Drizzle dressing over watercress; toss to coat. Top with cheese, and serve.