This quick and easy salad is an ideal way to use up in-season vegetables.
Cut fennel in half through the root. Thinly slice each half crosswise; place in a small bowl. Toss with lemon juice.
Prepare an ice bath. Bring a small saucepan of water to a boil; add salt and beans. Cook until beans are bright green, about 1 minute. Drain, and plunge in ice bath to stop cooking. Drain, and pat dry.
In a small bowl, whisk together mustard, pomegranate molasses, and honey; season with salt and pepper. Gradually whisk in oil until emulsified.
Arrange watercress on a platter; mound fennel and beans on top. Sprinkle with cheese and pomegranate seeds. Drizzle with dressing; toss to combine.
When frozen in an airtight container, pomegranate seeds last for several months, ready at a moment's notice to add a beautiful finish, sharp sweetness, and firm texture to almost any dish.
