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1
Cut off the top and bottom ends of the oranges.
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2
Stand an orange on one end and slice off the rind where it meets the flesh.
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3
Repeat with the second orange.
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4
Run a knife along the membranes that separate each section, pull off the orange segments, and set aside in a small bowl.
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5
Squeeze the membranes over a small bowl to extract the orange juice.
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6
Set aside 1 tablespoon of the juice and discard the rest.
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7
Cut the fennel in half lengthwise and cut out the hard core.
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8
Slice the fennel crosswise into 1/4-inch-thick slices.
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9
Heat the olive oil in a large skillet over high heat.
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10
Add the fennel slices and cook, without stirring, until the undersides are lightly browned, about 2 minutes.
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11
Stir in the lemon juice and cook until the fennel is crisp-tender, about 1 minute.
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12
Season to taste with salt and pepper.
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13
Transfer to a dish and cool.
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14
To make the vinaigrette, whisk together the lemon and orange juices in a medium bowl.
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15
Slowly whisk in the olive oil.
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16
Season to taste with salt and pepper.
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17
Combine the fennel, orange segments, and 2 tablespoons of the vinaigrette in a medium bowl.
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18
Toss gently and season with salt and pepper.
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19
Toss the watercress with the remaining vinaigrette and season to taste with salt and pepper.
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20
Place equal amounts of the watercress on 4 plates and top with the fennel-orange mixture.
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21
Serve immediately.
