Arugula, Fennel, Apple, And Pomegranate Salad With Walnuts

• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 shallot, minced
• 1 teaspoon grated lemon peel
• 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
• 1 8-ounce Breaburn apple (or other tart, crisp apple), halved cored, cut into matchstick-size strips
• 8 cups washed and trimmed arugula leaves
• 1/2 cup Pomegranate seeds
• 1/2 cup Walnuts, coarsely chpped and lightly toasted

1. Whisk olive oil, lemon juice, vinegar and shallots together in a small bowl. Add salt and pepper to taste. Combine fennel and apple in medium bowl; mix in 2 tablespoons dressing.
2. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad amony 8 plates. Sprinkle each with walnuts and pomegranate seeds. Serve.

extra virgin olive oil, lemon juice, red wine vinegar, shallot, fresh fennel bulb, apple, arugula, pomegranate seeds, walnuts

Taken from www.epicurious.com/recipes/member/views/arugula-fennel-apple-and-pomegranate-salad-with-walnuts-52564101 (may not work)