Blood Orange Vinaigrette:
Boil juice in small saucepan until reduced to 2/3 cup. Whirl together juice and vinegar in blender. With blender on, slowly pour in oil; blend until thoroughly incorporated. Blend in salt and pepper.Advertisement
Combine watercress, half the orange segments and half the onion rings in large bowl with just enough vinaigrette to coat. Divide watercress among 8 chilled plates. Top with orange segments and onion rings. Drizzle vinaigrette around each salad. Garnish with chives. Makes 8 servings.