Fennel, Apple and Celery Salad with Watercress

• 3/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice, plus 1/2 lemon
• 3 tablespoons balsamic vinegar
• Salt and freshly ground pepper
• 6 medium celery ribs, peeled and thinly sliced crosswise on a mandoline
• 4 medium fennel bulbshalved, cored and thinly sliced on a mandoline
• 2 Granny Smith appleshalved, cored and thinly sliced on a mandoline
• Three 6-ounce bunches of watercress, large stems discarded
• 1 cup seedless red grapes, halved
• 3/4 cup chopped flat-leaf parsley

1. In a small bowl, mix the olive oil, lemon juice and vinegar.
2. Season with salt and pepper.
3. In a large bowl, squeeze the 1/2 lemon over the celery, fennel and apples and toss well.
4. In another large bowl, toss the watercress with 1/4 cup of the vinaigrette.
5. Add the grapes, parsley and the remaining vinaigrette to the celery, fennel and apples and toss well.
6. Arrange over the watercress and serve.

extravirgin olive oil, lemon juice, balsamic vinegar, salt, celery, fennel bulbshalved, mandoline, three, red grapes, flatleaf

Taken from www.foodandwine.com/recipes/fennel-apple-and-celery-salad-watercress (may not work)