Using a sharp knife, cut about ¼ to ½ inch (depending on the thickness of the peel) from the top and bottom of the orange to expose the flesh. Place the fruit on one of its flat ends and cut down to remove the skin and the white pith. Rotate and repeat, working your way around the fruit until the orange fruit is completely exposed.

Slice, dice or cut between the flesh and the white membrane to create orange segments.

Place most of the watercress (reserve a small amount) on a large serving plate or platter. Top with sliced fennel, oranges, dried cranberries and pistachios. Drizzle lightly with the Lemon Ginger Dressing. Pass more dressing at the table.