Step 1Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss until the dressing evenly coats the watercress. Season with salt and pepper.
Step 2Divide among serving plates so that the oranges and jicama are visible throughout the salad and serve at once.
Step 1Toast the coriander seeds in a dry skillet over low heat until fragrant, 2 to 3 minutes. Set aside. Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend until emulsified. (Makes about 3/4 cup.)