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1. Line salad plates with watercress sprigs and arugula leaves. Arrange the melon balls, orange sections, onion slices, nuts, and mint on top of greens.
2. Drizzle Citrus Vinaigrette over salads. Makes 2 servings.
1. In a small bowl combine 1/4 cup lemon juice; 2 tablespoons frozen orange juice concentrate, thawed; 1 tablespoon finely shredded orange peel; 1 teaspoon Dijon-style mustard; and 1/2 teaspoon sugar. Slowly beat or whisk in 1/4 cup olive oil until slightly thickened. To store any remaining vinaigrette, cover and refrigerate up to 2 weeks.