Autumn Salad Recipe
Ingredients:
6 T orange juice
2 navel oranges, peeled and broken into segments
2 bunches watercress, washed and stemmed
2 T balsamic vinegar
½ medium bulb fennel, cored and thinly sliced
¼ c pomegranate seeds
¼ C olive oil
Salt and pepper to taste
Directions:
In a bowl combine fennel, pomegranate and oranges.
Whisk juice, vinegar, oil, salt, and pepper in another bowl, pour over the fruit, pull, and let marinate in the counter 30 minutes.
Strain through sieve in original dress. Add watercress to the dressing, add, arrange on plate, top with fruit / fennel and serve.
Enjoy!
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