1 Large, separated into leaves, rinsed and patted dry (Head)
1 Medium, peeled, white pith removed, cut into sections (Florida)
Canola oil/Vegetable oil
2 , peeled and separated into sections
Florida orange juice
Remove strips of peel (orange part only) from 1 orange; finely cut into julienned strips.
Set aside for garnish.
Peel and remove white pith from each orange.
Cut oranges into sections.
Combine oranges, grapefruit, tangerines and watercress in medium bowl.
For dressing, combine orange juice, balsamic vinegar and salt in small bowl.
Add oil; whisk until well combined.
Pour over fruit and watercress; toss gently to combine.
Line 4 serving plates with Bibb lettuce.
Divide fruit mixture among plates.
Garnish with julienned orange peel.