Arugula, Fennel, and Pomegranate Salad Recipe


Dressing:
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 red onion, minced
• salt and pepper to taste
• 1 tbsp pomegranate juice
Wisk together

Garnish:
• 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
• 1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
• handful of pecans
• Pomegranate seeds
• 2 tbsp dressing
Rough chop in food processor

Salad:
• 6 cups Arugula