Fennel, Blood Orange And Pomegrant Spring Salad

• 1 fennel bulb, stems removed, save fronds for garnish
• 1 blood orange
• 1 pomegrant, seeded
• 3 tablespoons walnut oil, or extra virgin olive oil
• 1 tablespoon raspberry vinegar, or apple cider vinegar
• 3 tablespoons mint, washed and chopped
• salt & pepper to taste

1. Cut the fennel bulb in half. Core, remove outer leave if damaged. Julienne into lengthwise slices.
2. Using a knife cut away the orange peel. Over a bowl catching the juices, slice wedges between the white membrane of the orange. Squeeze any remaining juice from the membrane into the bowl. In a large bowl mix by hand the fennel, orange, and pomegrant seeds. Decoratively spread into a platter. Whisk the oil, vinegar, mint, seasoning and juices together. Pour over salad

fennel, orange, pomegrant, walnut oil, raspberry vinegar, mint, salt

Taken from food52.com/recipes/21464-fennel-blood-orange-and-pomegrant-spring-salad (may not work)