Fennel and Arugula Salad with Promegranate, Mandarin Oranges and Apple

The flavours of fennel and arugula are brought to life with the addition of pomegranate and mandarin orange slices.

Serves: 4-6
Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 large bulb of fennel, trimmed, cut half and sliced in thin pieces
5-6 handfuls of washed arugula
1 cup fresh pomegranate seeds (or more)
1 Granny Smith or Gala apple, peeled, cored and julienned
2-3 fresh mandarin oranges, peeled and sectioned
1/2 cup slivered almonds, lightly toasted, to garnish

Dressing
1/4 cup extra virgin olive oil
1 lemon, juice and zest
1/2 shallot, minced
1/2 tbsp. apple cidar vinegar
1/2 tsp. honey or sugar
1/2 tsp. Dijon mustard
salt and pepper

Directions

1. Whisk together all dressing ingredients in a small bowl.  Taste and adjust if necessary.
2. Place fennel and apple in a large bowl and add a bit of dressing to stop the apple from turning brown.
3. Add the remaining ingredients and toss lightly with more dressing if necessary.
4. Serve immediately, garnished with toasted almonds.

Lightly adapted from epicurious.com