Watercress, Fennel and Clementine Salad Recipe

Cut 1 clementine in half crosswise and squeeze juice into a bowl. Whisk in vinegar, salt, tarragon and pepper. Slowly whisk in olive oil until smooth. Stir in shallot. Set aside.

Wash and dry watercress, remove any heavy stems and place leaves in large salad bowl. Cut top off fennel bulb, remove outer layers from bulb and cut into quarters lengthwise. Remove core and slice thinly. Add to watercress. Peel and section clementines and add to salad along with turkey. Just before serving, add enough vinaigrette to coat salad; toss well. Store any leftover vinaigrette in a covered jar in fridge for up to 1 week.

Makes 4 servings.

Make-Ahead: Can be made at least 8 hrs ahead.