Watercress, Clementine, And Roasted Fennel Salad

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1 pound fennel bulbs, trimmed, cored, halved, and sliced lengthwise (about 2 1/2 cups)

4 teaspoons extra-virgin olive oil, divided

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh clementine or orange juice

1 finely chopped shallot (about 2 1/2 tablespoons)

1 tablespoon red wine vinegar

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper

1/8 teaspoon ground cinnamon

1 (4-ounce) bag watercress sprigs (6 cups), or 1 small bunch watercress, stems removed

5 clementines or 2 navel oranges, peeled and sectioned (about 1 cup sections)

1 cup torn radicchio leaves

1/4 cup pomegranate seeds

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