Fennel Salad with Beets, Watercress & Candied Walnuts

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Fennel
• 1 bunch Watercress
• 1 can (15 Oz. Size) Sliced Beets
• ¼ cups Pomegranate Molasses
• ¼ cups Lemon Juice
• ½ cups Candied Walnuts Or As Desired For Sprinkling On Salad
• 1 drop Drizzle Of Extra Virgin Olive Oil
• 1 pinch Salt To Taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the fennel stalks and core, then slice the bulb very thinly and place it in a large bowl.

2. Trim the tough stems from the watercress, rinse well, pat dry, and add it to the bowl with the fennel.

3. Drain the canned sliced beets and pat them lightly dry, then add them to the bowl with the greens.

4. In a small bowl, whisk the pomegranate molasses, lemon juice and a pinch of salt until smooth. Taste and add more salt if needed.

5. Pour the dressing over the salad, add a light drizzle of extra virgin olive oil, and toss gently to coat everything.

6. Divide the salad between two plates, sprinkle the candied walnuts over the top, and serve right away.