Serves 4

Meyer lemons in markets now are deep yellow, thin skinned, juicy, and sweeter than ordinary lemons. They smooth the edges in the vinaigrette in this refreshing salad.

DRESSING

1 shallot, finely chopped

¼ cup Meyer lemon juice

1 teaspoon honey

1 tablespoon Dijon mustard

Salt, to taste

3 tablespoons olive oil

1. In a bowl large enough to hold all the oranges, stir together the shallot, lemon juice, honey, mustard, and salt.

2. Gradually whisk in the oil. Taste for seasoning and add more salt, if you like.

SALAD

3 navel oranges

1 bunch watercress, thick stem ends removed

1 head Boston lettuce, cored and torn into pieces

10 dates, cut into thin slivers

¼ pound wedge of Parmesan

¼ teaspoon maras or other crushed red pepper (for garnish)

1. With a serrated knife, trim the ends of each orange. Stand 1 orange flat side down. Using a sawing motion, curving with the shape of the orange, cut the pith and peel from top to bottom. Repeat all around the orange until it is peeled. Cut the orange into slices. Repeat with the remaining oranges, adding the slices to the dressing as you cut them.

2. Toss the oranges with the dressing.

3. Arrange the watercress and Boston lettuce on a platter. Holding the oranges in place with a spoon, tilt the bowl and drizzle half the dressing over the greens. Arrange the oranges and dates on top. Pour remaining dressing over the salad.

4. With a vegetable peeler, shave thin slices of Parmesan onto the salad. Sprinkle with maras or red pepper. Sally Pasley Vargas