Instructions: 6 SERVINGS EGG- & DAIRY-FREE

In this sophisticated salad, the tart, sweet and licorice flavors of pomegranate seeds, orange and fennel play off one another wonderfully. And the vivid colors will enliven any meal. For best results, slice fennel as thinly as possible. A mandoline is ideal for this job, but watch your fingers when using this extra-sharp slicing device.

1. In small bowl, whisk together orange juice and vinegar. Whisk in oil and a pinch each of salt and freshly ground pepper.

2. In medium bowl, combine orange sections, fennel and pomegranate seeds. Add half of the orange-vinegar dressing, toss gently and let stand at room temperature 30 minutes. Set aside remaining dressing.

3. Place strainer over medium bowl. Pour fruit mixture into strainer, allowing dressing to drip through. Set marinated oranges, fennel and pomegranate aside. Stir reserved dressing into medium bowl with strained dressing.

4. Just before serving, add watercress to dressing and toss to coat. Divide among plates and top with oranges, fennel and pomegranate.

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