Fennel, Blood Orange, and Watercress Salad

Ingredients

• 0.3 teaspoon pepper black
• 1.5 cups blood orange sections ( 6 oranges)
• 3 cups fennel bulb thinly sliced ( 1 large bulb)
• 1  garlic clove minced
• 2.5 tablespoons juice of lemon fresh
• 0.8 teaspoon lemon rind grated
• 2.5 tablespoons olive oil extra-virgin
• 0.8 cup pomegranate seeds 
• 0.5 teaspoon salt 
• 3 cups watercress trimmed

Equipment

• bowl
• whisk

Directions

1. Combine first 4 ingredients in a large bowl.
2. Combine lemon rind and next 4 ingredients (through garlic), stirring with a whisk.
3. Drizzle dressing over salad; toss gently to coat.
4. Sprinkle with pepper.