Watercress, Blackberry and Mango Salad, with Raspberry-Almond Vinaigrette 

Serves 4

1/4 cup raspberry vinegar

1 tablespoon raspberry jam

2 tablespoons almond 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, almond oil and olive oil; season with sea 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.