Satsuma, Radish and Cress Salad with Dijon Vinaigrette

2 bunches watercress, thick ends removed
1 large satsuma, peeled and supremed
2 or 3radishes (depending on size), scrubbed and sliced paper thin
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
sea salt and fresh cracked black pepper to taste

In a large bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Add watercress and toss to coat evenly. Divide dressed greens among 4 salad plates and arrange satsuma supremes and radish discs on top. Serve chilled.

Serves 4.