Trim the Stems: Use a small knife or scissors to trim off the roots and thick part of the stems. While you’re at it, examine and remove any wilted or damaged leaves.

Wash the Watercress: In a colander, gently rinse with cold water to get rid of the dirt and dust. If it seems slightly wilted, soak it in a bowl of water with a few ice cubes to refresh. When you’re done, pat the leaves dry with paper towels.

Juice the Orange and Lemon: Slice the orange in half. If you juice by hand, then simply squeeze until it’s done. If you’re using a juicer or a blender, peel off the skin and toss the slices into the device. When you’re done, run the liquid through a mesh strainer to get rid of the remaining pulp.

Make the Dressing: In a small bowl, mix 1 fl oz orange juice, 1/4 tsp salt, 1 tsp lemon juice, 1 tbsp honey, 1 tbsp olive oil, and 1/2 tsp Dijon mustard until the mixture turns dark yellow with a slightly thick texture.

Lay out the Ingredients: On a serving plate, lay 4 oz watercress, 6 oz tangerine segments, 1 oz rainbow baby carrots, 0.5 oz dried cranberries, 1/2 tbsp chia seeds, 1 oz cashew, and 0.5 oz grated parmesan cheese.

Drizzle the Dressing: Use a spoon to drizzle the dressing all over the salad. Each serving should need around 2 - 3 tbsps.

Serve and Enjoy.