Pomegranate Holiday Salad

• 4 cups arugula
• 3 tablespoons chopped toasted walnuts
• 1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds, for garnish
• 1 orange, segmented, plus the juice squeezed from the pulp
• Seeds from 1 pomegranate
• 1/2 red onion, thinly sliced
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

1. Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
2. Whisk together the Dijon, vinegar and orange juice in a small bowl.
3. Whisk in the oil.
4. Season with salt and pepper.
5. Drizzle the salad with the dressing to taste.
6. Garnish with fennel fronds and serve immediately.

arugula, walnuts, fennel bulb, orange, pomegranate, red onion, mustard, balsamic vinegar, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/katie-lee/pomegranate-holiday-salad.html (may not work)