Citrus Salad

Citrus Salad

2 red grapefruits
3 navel oranges
1 teaspoon sugar
Salt and pepper
1 teaspoon unsalted butter
1/2 cup pecans, chopped coarse
3 tablespoons extra-birgin olive oil
1 small shallot, minced
1 teaspoon Dijon mustard
4 ounces watercress, torn into bite-size pieces
2/3 cup dried cranberries

Cut away peel and pith from grapefruits and oranges.  Cut each fruit in half from pole to pole, then slice crosswise into 1/4 inch-thick pieces.  Transfer fruit to bowl and toss with sugar and 1/2 teaspoon salt.  sEt aside for 15 minutes.

Melt butter in 8 inch skillet over medium heat.  Add pecans and 1/2 teaspoon salt and cook, stirring often, until lightly browned and fragrant, 2 10 4 minutes.  Transfer pecans to paper towel-lined plate and set aside.

Drain fruit in colander, reserving 2 tablespoons juice.  Transfer fruit to platter, arrange in even layer, and drizzle with oil.  Whisk reserved juice, shallot, and mustard in medium bowl.  Add watercress, 1/3 cup cranberries, and 1/4 cup reserved pecans and toss to coat.  Arrange watercress mixture over fruit, leaving 1 inch border around edges.  Sprinkle with remaining 1/3 cup cranberries and remaining 1/4 cup reserved pecans.  Season with salt and pepper to taste.  Serve immediately.