1-2tablespoonsorange juice drippings from slicing the fruit
salt and pepper to taste
1largefennel bulbor 2 small, trimmed and thinly sliced
2orangespeeled and segmented
3tablespoonspine nutstoasted or slivered almonds
fennel fronds for garnish
FOR THE VINAIGRETTE:
Place all of the ingredients for the vinaigrette in a jar. Cover and shake well. Alternatively, place in a bowl and whisk together. Set aside.
FOR THE SALAD:
Place the thinly sliced fennel in a large bowl.
Add the orange segments followed by the citrus vinaigrette and toss gently together.
Transfer salad to a serving platter.
Top with pomegranate seeds and pine nuts.
Garnish with fennel fronds (if desired).
Some variations: This salad can be served on a bed of baby greens or in a Boston lettuce cup. This salad can be topped off with your favorite soft cheese as well, such as ricotta or cottage cheese. Try experimenting with any other ingredients you can think of. Some suggestions: avocados, different nuts and seeds (almonds, walnuts, etc.), or beets.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.