The flavors of fennel and sweet oranges balance the peppery notes of the watercress and radishes.
Watercress & Fennel Salad
Makes four servings
From George Hirsch Living it UP! TV Series | chefgeorgehirsch.com
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
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
To prepare salad, combine the first 4 ingredients in a bowl.
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.