Ingredients
| Quantity | Ingredients |
|---|---|
| 1/2 cup | extra-virgin olive oil |
| 1/4 cup | fresh lemon juice |
| 1 | shallot, minced |
| 1/2 tsp | (packed) grated lemon peel |
| 1 | large fresh fennel bulb, trimmed, halved, very thinly sliced |
| 1 8-ounce | Fuji apple, halved, cored, cut into matchstick-size strips |
| 6 cups | trimmed arugula leaves (from two 4-ounce packages) |
| 2 | mandarin oranges or tangerines, peeled, each cut crosswise into |
| Pomegranate seeds |
Directions
1. Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. 2. Combine fennel and apple in a medium bowl; mix in 3 tablespoons dressing. 3. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds. Makes 6 servings.
Source: www.epicurious.com