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Categories:
extra-virgin olive oil lemon juice red wine vinegar shallot fresh fennel bulb apple arugula pomegranate seeds walnuts
Viewed: 27 - Published at: 4 years agoIngredients
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 shallot, minced
- 1 teaspoon grated lemon peel
- 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
- 1 8-ounce Breaburn apple (or other tart, crisp apple), halved cored, cut into matchstick-size strips
- 8 cups washed and trimmed arugula leaves
- 1/2 cup Pomegranate seeds
- 1/2 cup Walnuts, coarsely chpped and lightly toasted
Method
- Whisk olive oil, lemon juice, vinegar and shallots together in a small bowl. Add salt and pepper to taste. Combine fennel and apple in medium bowl; mix in 2 tablespoons dressing.
- Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad amony 8 plates. Sprinkle each with walnuts and pomegranate seeds. Serve.
