1. Prepare grapefruit. Cut in half and use a knife to cut each half segment from the tough membranes. Place segments in a medium-size bowl. (If desired, use the juice left behind in the dressing.)
2. Peel the oranges. Separate the segments, cut each into 2 or 3 pieces, and add to grapefruit. Add fennel and parsley and stir to mix.
3. In a large bowl, whisk together orange juice, grapefruit juice, olive oil, salt, and pepper. Add arugula and watercress and toss to combine. Spread on a large platter.
4. Arrange orange-grapefruit mixture on top of greens. Garnish with Asiago cheese and serve immediately.
Source: Hannaford fresh Magazine, November - December 2009