Ingredients
Scale
- 2 heads fennel, halved and thinly sliced
- Good quality extra virgin olive oil
- Sea salt
- 2 oranges, peel and pith removed, and separated into segments
- 2 tablespoons toasted walnuts, coarsely chopped
- 1/4 cup pomegranate seeds
Instructions
- Place the shaved fennel in a bowl, drizzle with olive oil and season with salt. Add the orange segments, walnuts and pomegranate seeds.
- Mix and serve, garnishing with a drizzle of olive oil and fennel fronds.
- Category: Salad
- Cuisine: Italian