Supremes of navel orange, blood orange, and pink grapefruit meet crisped fennel, red onion, and oil-cured black olives over wild watercress, dressed in a blend of citrus juice, chickpea miso, and tahini.
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Combine citrus supreme in bowl. Set aside.
Combine juices from citrus supreme in separate bowl. Set aside 1/2 cup for use in dressing.
Cover sliced fennel with cold water in separate bowl. Set aside.
Combine dressing ingredients except for oil in blender. Slowly drizzle oil in blender until creamy and emulsified.
Drain fennel well. Combine fennel and watercress in medium bowl. Toss with dressing. Garnish with citrus supreme, red onion, olives, and watercress.
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