2 watercress, trimmed
½ fennel bulb, cored and thinly sliced
To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into 1⁄4-inch slices, place in bowl and set aside.
Arrange watercress on individual plates or on a large platter and top with sliced fennel.
¼ cup lemon zest
1 Tbsp minced shallot
4 tsp maple syrup
1 Tbsp fresh thyme leaves, chopped
sea salt and freshly ground pepper
In small bowl, whisk together lemon juice, lemon zest, olive oil, shallot, maple syrup and thyme leaves. Season to taste with salt and pepper. Remove oranges from bowl and arrange on salad. Pour remaining juice from oranges into the vinaigrette bowl. Whisk to combine, drizzle evenly over salad and serve.
Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.