Ingredients

• 2 baby fennel, trimmed
• 1 bunch radishes, trimmed
• 2 cups firmly packed watercress
• 3 oranges
• 1 tsp Dijon mustard
• ½ tbsp orange juice
• ¼ cup olive oil

Serves: 6

Preparation Time: 20 Minutes

Method

1. Using a mandolin, thinly slice the fennel and the radish lengthways. Place in a medium bowl of iced water to soak with watercress for 15 minutes.

2. Meanwhile, peel and segment oranges.

3. In a small bowl, combine mustard and orange juice. Whilst whisking, gradually add the oil in a slow and steady stream until dressing has emulsified and thickened slightly.

4. Drain fennel, radish and watercress and shake off excess water. Transfer salad to serving platter with orange segments and drizzle with dressing to serve.