Watercress, Blackberry and Mango Salad, with Raspberry-

Grapefruit Vinaigrette
Serves 4
1/3 cup freshly squeezed grapefruit juice (about 1/2 medium
grapefruit)
1 1/2 tablespoons raspberry jam
2 tablespoons canola oil
1 tablespoon olive oil
1 bunch watercress, coarse stems discarded, sprigs rinsed and spun
dry (about 3 cups)
2 cups radicchio leaves, torn into large pieces
1/2 cup peeled matchstick jicama
1 cup diced firm mango
1 cup blackberries, rinsed and patted dry
1/2 cup pine nuts
In a small bowl, whisk together grapefruit juice, raspberry jam,
canola oil and olive oil; season with salt and pepper, and set aside.
In a medium salad bowl, combine watercress, endive and jicama.
Drizzle on just enough dressing to lightly coat leaves, and toss to mix.
Divide salad between four salad plates. Top each with blackberries and
pine nuts, and serve immediately.