Watercress, Clementine, and Roasted Fennel Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 5  clementines peeled ( 1 cup sections)
• 0.3 teaspoon pepper red crushed
• 2.5 cups fennel bulbs cored trimmed halved sliced lengthwise
• 0.1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 4 teaspoons olive oil extra-virgin divided
• 0.3 cup orange juice fresh
• 0.3 cup pomegranate seeds 
• 1 cup torn radicchio leaves 
• 1 tablespoon red wine vinegar 
• 0.3 teaspoon sea salt 
• 2.5 tablespoons shallots finely chopped
• 4 ounce watercress sprigs (6 cups)

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 42
2. Combine fennel, 1 teaspoon oil, salt, and pepper on a shallow baking sheet; roast, turning occasionally until golden on edges and tender (about 20 minutes).
3. While fennel is roasting, combine juice and next 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk.
4. Add remaining 3 teaspoons oil, stirring well; set aside.
5. Place watercress, clementine or orange sections, radicchio, and roasted fennel in a large bowl.
6. Add vinaigrette; toss well.
7. Garnish with pomegranate seeds; serve immediately.