Rinse and spin-dry the watercress, then arrange the leaves on the serving plates.
Peel the oranges with a sharp knife, removing all the white pith from the flesh and saving the juice, if any. Cut the oranges into 7 mm-thick rounds and arrange them on the individual plates, on top of the watercress.
In a small bowl, mix the extra virgin olive oil, reserved orange juice, lemon juice, salt, and pepper. Whisk well
using a fork until the vinaigrette is emulsified. Pour it over the plates. Garnish each plate with walnuts (optional) and chopped figs, then serve.
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