Instructions: For the Salad: Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss until the dressing evenly coats the watercress. Season with salt and pepper. Divide among serving plates so that the oranges and jicama are visible throughout the salad and serve at once.

For the Coriander Vinaigrette: Toast the coriander seeds in a dry skillet over low heat until fragrant, 2 to 3 minutes. Set aside. Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend until emulsified. (

Makes about 3/4 cup)

This recipe yields 6 servings.

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