After just coming back from a trip to Napa Valley and visiting the Round Pond Olive farm, I had to bring back some of everything they make.
Here is a recipe using the fabulous blood orange syrup (leftover from their blood orange olive oil making) roundpond.com
In small bowl, whisk all ingredients except olive oil. Slowly whisk in Round Pond Blood Orange Olive Oil.
Toss together blood orange & grapefruit segments with red onion. Drizzle some of the vinaigrette over & toss to coat. Then toss watercress with some of the vinaigrette. Divide watercress on 4 plates. Place equal amounts of orange/grapefruit mix on top of watercress. Shave Parmesan cheese over top. Serve with French baguette & extra olive oil for dipping.
Recipe by chef Jeffrey Bernys, Napa Valley—Christine added the changes in parentheses