Fennel, Blood Orange And Pomegrant Spring Salad

1. 1

   Cut the fennel bulb in half. Core, remove outer leave if damaged. Julienne into lengthwise slices.

2. 2

   Using a knife cut away the orange peel. Over a bowl catching the juices, slice wedges between the white membrane of the orange. Squeeze any remaining juice from the membrane into the bowl. In a large bowl mix by hand the fennel, orange, and pomegrant seeds. Decoratively spread into a platter. Whisk the oil, vinegar, mint, seasoning and juices together. Pour over salad

* Per serving · 4 servings · Values may vary.

No additional tips available.