• 2 Tbs dry sherry
• 1 Tbs red wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp coarsely ground black pepper
• 2 Tbs 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

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 out 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. Serves 6.

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