Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 1 tbsp | honey |
| 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) |
Directions
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.