This quick and easy salad is an ideal way to use up in-season vegetables.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 12
Steps:
- 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.
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