Watercress Salad With Fennel And Citrus

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4 cups trimmed watercress (about 1 bunch)

1 1/2 cups thinly sliced fennel bulb (about 1 small bulb)

3 navel oranges, sectioned

1/2 cup thinly sliced radishes

2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon maple syrup

Dash of sea salt

Dash of freshly ground black pepper

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