“It’s fantastic to serve with special grilled meat (pork, beef, poultry).”

INGREDIENTS   

2 tablespoons white wine vinegar
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1 teaspoon fennel seeds, crushed
3 1/2 tablespoons olive oil (preferably extra-virgin)
3 cups trimmed watercress
2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges
1/2 pound fresh green beans, trimmed

DIRECTIONS   

• Whisk the first 4 ingredients in medium bowl to blend.
• Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Blanche the trimmed beans (Place trimmed beans in pan with water and bring to a boil.
• Reduce the heat, cover and cook for 10 until tender-crisp.
• Drain and immerse in ice cold water)
• Mix watercress, fennel and tomatoes and beans in large bowl.
• Toss with enough vinaigrette to coat.
• Season this salad to taste with salt and pepper and serve.