Orange, Pomelo And Fennel Salad

• 1 whole Orange, Sectioned
• 1 whole Pomelo, Sectioned
• 1 whole Large Fennel Bulb, Thinly Sliced
• 1/2 cups Citrus Juice, From The Squeezed Membranes Of The Orange And Pomelo
• 1 Tablespoon Mint Leaves, Loosely Packed
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Pomogranate Arils
• 1 pinch Salt And Pepper, Season To Taste

1. Place sectioned oranges and pomelos into a medium bowl. Reserve any juice from the fruit and squeeze the juice of the orange and pomelo membranes into a separate bowl (about 1/2 cup of juice).
2. Add the thinly sliced fennel to the oranges and pomelo and toss.
3. In a blender, add the citrus juice and mint. Pulse to break down the mint. Add the olive oil and blend. Season lightly with a pinch of salt and pepper. The dressing will be very thin. Pour over fruit and fennel. Add pomegranate arils. Toss.
4. Use a slotted spoon to transfer salad to a plate and serve with a sprig of mint.

orange, fennel, citrus juice, mint leaves, olive oil, pomogranate arils, salt

Taken from tastykitchen.com/recipes/salads/orange-pomelo-and-fennel-salad/ (may not work)