- 1 large bunch watercress, washed, stems trimmed
- Juice of 1 lemon
- 1 large fennel bulb
- 2 medium firm, but ripe, Asian pears
- 1 cup pomegranate arils
- 1/2 cup roughly chopped hazelnuts
- 2 Tablespoon extra virgin olive oil
- 1 Tablespoon apple cider vinegar
- 1 teaspoon pure maple syrup
- 1/2 to 1 teaspoon vanilla bean paste (or 1/2 teaspoon vanilla extract)
- Pinch sea salt
- Have a medium mixing bowl filled with cool water. Add the lemon juice and set aside.
- Cut the tough stalks and trim the bottom of the fennel bulb. Cut it in half lengthwise and remove the core by cutting a v-shape and carefully twisting the knife to get it out. Thinly shave the fennel using a very sharp knife, mandoline, or food processor slicing attachment. Place the fennel into the bowl of lemon water to keep it from turning brown.
- Cut the pear in quarters and remove the core, then carefully cut into very thin slices with a sharp knife, or using one of the other methods mentioned above. Place the pear slices in the water with the fennel.
- Arrange the watercress in a bowl or on a large platter. Drain the fennel and pears well and add them to the platter. Sprinkle the pomegranate arils and hazelnuts on top.
- In a small bowl whisk together the olive oil, apple cider vinegar, maple syrup, vanilla bean paste, and pinch sea salt. (Or shake together in a small jar with tight-fitting lid.)
- Prep Time: 20 mins
- Category: Salad