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Fennel Salad with Orange, Pomegranate and Walnuts


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  • Author: Kathy Bechtel

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

  1. Place the shaved fennel in a bowl, drizzle with olive oil and season with salt. Add the orange segments, walnuts and pomegranate seeds.
  2. Mix and serve, garnishing with a drizzle of olive oil and fennel fronds.
  • Category: Salad
  • Cuisine: Italian