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Place the Fustini’s Grapefruit and Pomegranate Balsamic Vinegars along with the two juices in a small glass jar with a tight fitting lid. Season with salt and pepper and add the Fustini’s Blood Orange Olive Oil. Shake to emulsify. Combine the spring mix and the watercress and pour the dressing over the top. Toss the lettuce and divide between six service plates. Place some pomegranate seeds and grapefruit segments on top of each salad. Toss the cooked beets with the Fustini’s Single Varietal Extra Virgin Olive Oil of your choice, place on top of the salad and serve.
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