1 bunch watercress, leaves
4 oranges, medium to large in size
1 red onion, sliced, separated into rings
2 tbsp. honey
1 tbsp. vinegar
3 tbsp. creme de cassis (liquor)
1 tbsp. lemon juice
1/4 c. salad oil
1/4 tsp. celery seed
1/4 tsp. salt-optional
Pepper, freshly ground to taste

Peel and slice oranges. Layer watercress, orange slices, and red onion rings on individual salad plates. Combine remaining ingredients and blend thoroughly in a blender or whisk by hand in mixing bowl. Pour over salads when ready to serve. Sprinkle with freshly ground black pepper when ready to serve. Serves: 4.