Serves 6 – Prep time 15 minutes

2 bunches watercress
1/2 red onion, cut in thin rings
1 Can mandarin oranges, drain reserving juice
3 ounces macadamia nuts chopped

Dressing:
4 Teaspoons dijon mustard
reserved mandarin orange juice
4 Tablespoons white wine vinegar
2 Tablespoons olive oil
2 Teaspoons sugar

Place macadamia nuts on a baking sheet and toast under grill until lightly browned (about 12 minutes). Let nuts cool.

Place dressing ingredients in a small bowl and whisk well. Set aside.
Wash and pick over watercress, trim any thick or tough part of stem and discard. Tear the watercress into bite-sized pieces.

Combine watercress, red onion, mandarin oranges and macadamia nuts in a large bowl.

Mix dressing again and toss or drizzle the salad with the dressing.