- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- kosher salt and black pepper
- 1 bunch watercress, thick stems removed
- 1 small fennel bulb, thinly sliced
- 1/2 cup pomegranate seeds
- Whisk together the olive oil, lemon juice, and ¼ teaspoon each salt and pepper in a medium bowl. Add the watercress, fennel, and pomegranate seeds and toss to combine. Serve immediately.