|1 small||fennel bulb, trimmed|
|juice of 1 lemon|
|coarse sea salt|
|6 ounces||green beans, trimmed, cut into 2-inch pieces|
|2 tbsp||Dijon mustard|
|2 tbsp||pomegranate molasses|
|freshly ground pepper|
|1/2 cup||extra-virgin olive oil|
|1 bunch||watercress, trimmed and rinsed|
|2 ounces||crumbled feta or goat cheese|
|1/2 cup||pomegranate seeds (about 1/2 pomegranate)|
1. Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.
2. Prepare an ice bath. Bring a small saucepan of water to a boil; add salt and beans. Cook until beans are bright green, about 1 minute. Drain, and plunge in ice bath to stop cooking. Drain, and pat dry.
3. In a small bowl, whisk together mustard, pomegranate molasses and honey; season with salt and pepper. Gradually whisk in oil until emulsified.
4. Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.
Source: Martha Stewart Living magazine, December 2002 issue.