Pear, Apple and Fennel Salad
In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, per and fennel and place the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the mustard, apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.