Salad with Fennel, Apple, Mandarin Orange, and Pomegranate
1/2 cup extra-virgin olive oil1/4 cup fresh lemon juice
1 shallot, minced (can sub grated onion)
1/2 teaspoon (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, Romaine, or escarole leaves
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
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.