The flavors of fennel and sweet oranges balance the peppery notes of the watercress and radishes.

Watercress & Fennel Salad
Makes four servings

From George Hirsch Living it UP! TV Series  | chefgeorgehirsch.com

Salad:

4  cups trimmed watercress (about 1 bunch)

1 1/2  cups thinly sliced fennel bulb (about 1 small bulb)

3  navel oranges, sectioned

1/2  cup thinly sliced radishes

Dressing:

2  tablespoons fresh lemon juice
1 1/2  tablespoons extra-virgin olive oil
1  teaspoon Dijon mustard
1/2  teaspoon maple syrup 
Dash of sea salt 
Dash of freshly ground black pepper

To prepare salad, combine the first 4 ingredients in a bowl.

To prepare dressing, combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over watercress mixture; toss gently to coat.