¼ cup extra-virgin olive oil
¼ cup white wine vinegar
¼ cup freshly squeezed orange juice
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 tablespoon brown sugar
1 teaspoon chopped fresh parsley
¼ teaspoon freshly ground black pepper
Salt to taste
6 cups loosely packed watercress, coarse stems discarded (about 12 ounces)
1 ¾ cups thinly sliced Napa cabbage
1 pound oranges (about 3 medium), peeled and cut into
½ pound vine-ripened tomatoes (about 2 small), halved and sliced
½ cup coarsely grated carrot
3 ounces Cabot Sharp Lite50 Cheddar, grated (about ¾ cup)
To Make Dressing:
COMBINE all dressing ingredients, except salt, in a small bowl; whisk together thoroughly.
WHISK in salt to taste, about ¼ teaspoon.
To Assemble Salad:
COMBINE all salad ingredients, except cheese, in a large bowl; toss together gently, adding just enough of dressing to coat.
SPRINKLE cheese on top and serve immediately.