Courtesy of Crispy Green

Serves 5-6

INGREDIENTS:

Salad:
Extra Virgin Olive Oil
2-3 cloves fresh garlic, thinly sliced
1 red onion in thin, half moon slices
Sea Salt (try one of these)
1 small fennel bulb, shaved into thin slices
8-10 marinated artichoke hearts, split in half lengthwise
1 red pepper, roasted over an open flame, peeled, seeded and sliced into thin ribbons

Dressing:
Juice of 2 limes
½ cup extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons brown rice syrup or honey
freshly grated black pepper (generous pinch)
2 bunches watercress, stem tips trimmed, but left whole
2-3 fresh scallions, thinly sliced diagonally
1 package dried apples

DIRECTIONS:

Place a small amount of oil, garlic and onion in a skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1 minute. Stir in artichoke hearts, fennel and red pepper ribbons and sauté just until heated through, about 2 minutes more.

Prepare dressing by whisking together lime juice, oil, vinegar and rice syrup, adjusting seasonings to taste.

Arrange watercress on a platter. Spoon artichoke heart mixture over the top and drizzle lightly with dressing. Sprinkle with scallions and dried apples and serve immediately with extra dressing on the side.