Watercress, Clementine, and Roasted Fennel Salad

Ingredients

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

Preparation

1. 1. Preheat oven to 425°. Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes).
2. 2. While fennel is roasting, combine juice and next 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk. Add remaining 3 teaspoons oil, stirring well; set aside.
3. 3. Place watercress, clementine or orange sections, radicchio, and roasted fennel in a large bowl. Add vinaigrette; toss well. Garnish with pomegranate seeds; serve immediately.