3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. funnel seeds, crushed
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. extra virgin olive oil
4 oz. prosciutto (julienne slices)
2 heads Boston lettuce, bite size
1 bunch watercress
2 med. funnel bulbs, julienne

Whisk first 5 ingredients in medium bowl. Gradually add olive oil, curry and let stand at room temperature. Cook fennel in medium sauce pan under tender; drain and cool. Toss fennel with prosciutto and vinaigrette in large bowl. Let stand at least 15 minutes and up to 2 hours. Add lettuce and watercress and toss. Serves 6.