Watercress, Clementine, and Roasted Fennel Salad

Course Salads Prep Time 10m

Ingredients in this Recipe

1 (4 ounce) bag watercress sprigs (6 cups), or 1 small bunch watercress, stems removed
1 cup torn radicchio leaves
1 finely chopped shallot (about 2 1/2 tablespoons)
1 pound fennel bulbs, trimmed, cored, halved, and sliced lengthwise (about 2 1/2 cups)
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/4 cup fresh clementine or orange juice
1/4 cup pomegranate seeds
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon ground cinnamon
4 teaspoons extra virgin olive oil, divided
5 clementines or 2 navel oranges, peeled and sectioned (about 1 cup sections)

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