- 2 tablespoons white wine vinegar
- 4 teaspoons chopped fresh tarragon
- 2 teaspoons Dijon mustard
- 1 teaspoon fennel seeds, crushed
- 5 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
- 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.