Watercress, Jícama, and Orange Salad

Ingredients

• 0.5 teaspoon aniseed crushed
• 0.3 teaspoon ground pepper 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon honey 
• 4 cups jicama peeled (from)
• 6  navel oranges 
• 0.3 cup olive oil 
• 2 tablespoons orange juice 
• 8 ounce pimientos drained sliced
• 1 tablespoon red wine vinegar 
• 2 large bunches watercress thick trimmed

Equipment

• bowl
• knife
• whisk

Directions

1. Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
2. Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl.
3. Add jicama, pimientos, and cilantro.
4. Add dressing and toss to coat. Season salad with salt and pepper.
5. Divide watercress among 8 plates. Top with orange salad and serve.