• 2 medium bowls
• whisk
• wooden spoon
• colander
• serving platter or 6 plates

• 6 T (3/8 c) orange juice
• 2 T balsamic vinegar
• ¼ c olive oil
• salt
• pepper
• ½ medium bulb fennel, cored and thinly sliced
• ¼ c pomegranate seeds
• 2 navel oranges, peeled and broken into segments
• 2 bunches watercress, washed and de-stemmed

Whisk the juice, vinegar, oil, salt, and pepper in the other bowl, pour over fruit, toss, and let marinate on the counter for 30 minutes.

Strain through colander into the original dressing bowl. Add watercress to the dressing, toss, arrange on platter, top with fruit/fennel, and serve.