Ingredients: Salad: 4 cups trimmed watercress (about 1 bunch) 1-1/2 cups thinly sliced fennel bulb (about 1 small bulb) 3 navel oranges, sectioned 1/2 cup thinly sliced radishes Dressing: 2 tablespoons fresh lemon juice 1-1/2 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon maple syrup Dash of sea salt Dash of freshly ground black pepper Directions:1. To prepare salad, combine the first 4 ingredients in a bowl. 2. To prepare dressing, combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over watercress mixture; toss gently to coat. |