1 fennel bulb, halved, cored and very finely sliced
1 red onion, halved and finely sliced
200g feta cheese, cut into cubes
small handful parsley, finely chopped
for the dressing
juice 1 clementine
juice 1 lemon
4 tbsp olive oil
1 tsp caster sugar
Whisk the dressing ingredients in a jug, season with salt and set aside.
To make the salad, peel the clementines and slice whole. In a bowl, gently toss the chicory and watercress with the fennel and onion. Place slices of clementine on opposite sides of each plate, mound a pile of leaves in the middle, then scatter over the feta. Stir the parsley through the dressing and drizzle over the salad.