How to Make It
In a blender, combine the cilantro leaves, shallot, lemon juice, red wine vinegar and honey and pulse until the cilantro is finely chopped. With the machine on, add the olive oil in a steady stream and blend until smooth. Season the vinaigrette with salt and pepper.
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a very large bowl, cut in between the membranes, releasing the sections into the bowl. Add the hearts of palm, watercress and tomatoes and toss gently. Add the vinaigrette and toss to coat. Serve right away.