1/4 cup pomegranate juice
1 tablespoon rice vinegar
2 teaspoons Dijon mustard
1 teaspoon clover honey
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon poppy seeds
Kosher salt and freshly ground pepper
1/2 cup canola oil
2 navel oranges, segmented, juices caught over a bowl
1 red grapefruit, segmented, juices caught over a bowl
1 pound jicama, peeled and cut into matchsticks
2 bunches watercress, stems discarded and coarsely chopped
1/4 cup pomegranate seeds
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