|1/2 cup||extra-virgin olive oil|
|1/4 cup||fresh lemon juice|
|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|
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.