2 tbsp white wine vinegar
4 tsp chopped fresh tarragon
2 tsp Dijon mustard
1 tsp fennel seeds, crushed
5 tbsp olive oil (preferably extra-virgin)
3 cups trimmed watercress
2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
1 ½ pounds tomatoes, cut into ½-inch-thick wedges
- Whisk first 4 ingredients in medium bowl to blend.
- Gradually whisk in oil.
- Season vinaigrette with salt and pepper.
- Mix watercress, fennel and tomatoes in large bowl. Toss with enough vinaigrette to coat.
- Season salad to taste with salt and pepper and serve.