Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Look for brightly colored cara cara and blood oranges, which are available this time of year.
Makes 6 servings
1. Whisk together first 3 ingredients in a medium bowl. Split vanilla bean in half lengthwise; scrape seeds with the back of a paring knife into oil mixture. Whisk to combine. Let stand at room temperature for 1 hour. Whisk in salt and pepper.
2. Cut away rind and white pith from oranges and grapefruit. Cut each into 1/4-inch-thick rounds.
3. Combine watercress and 1 tablespoon dressing in a large bowl; toss to coat. Arrange on a platter, reserving a few leaves. Top greens evenly with citrus rounds, radish slices, and reserved watercress leaves. Serve with remaining dressing.