Ingredients
1 small fennel bulb, trimmed
Juice of 1 lemon
Coarse salt
6 ounces green beans, trimmed, cut into 2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons pomegranate molasses or other unsulphured molasses
1 tablespoon 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)
Preparation
Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.
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.
In a small bowl, whisk together mustard, pomegranate molasses, and honey; season with salt and pepper. Gradually whisk in oil until emulsified.
Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.
