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.