.
1 large bunch watercress
3 large handfuls red leaf lettuces
4 large navel oranges
1/2 fennel bulb
1/2 cup red onion, halved and very thinly sliced
1/2 cup Nicoise or Gaeta olives

Vinaigrette:
6 Tablespoons fruity olive oil
4 teaspoons balsamic vinegar
4 teaspoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper

Wash and dry the watercress and lettuces. Remove any tough stems. With a sharp knife, cut off the ends of the oranges. Standing the oranges upright, carefully follow the curve of the fruit and cut away the peel and skin. Cut in half lengthwise and then cut each half into thin slices. Remove the core from the fennel and shave it thinly with the grain, using a very sharp knife.

Whisk together the vinaigrette in a medium bowl. Arrange the oranges, onions, olives, and fennel on a salad platter and cover with half the vinaigrette. In a bowl, lightly toss the greens with the rest of the vinaigrette and distribute the greens around the arrangement. Serves 4.