Jicama, Citrus And Watercress Salad

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1/4 cup pomegranate juice

1 tablespoon seasoned rice vinegar

1 1/2 teaspoons agave nectar

1 1/2 teaspoons Dijon mustard

1/2 teaspoon finely grated lime zest

1/2 cup canola oil

Salt and freshly ground pepper

1 red grapefruit

2 navel oranges

1 pound jicama, peeled and cut into 2-by-1/4-inch matchsticks

2 bunches watercress, thick stems discarded

1/3 cup pomegranate seeds

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