By Julie White
After all of the rich food over the past month, dig into this refreshing, light salad for a change. Don’t be afraid of the fennel. This sweet and crunchy herb is worth a try.
4-5 cups washed and torn bibb or romaine lettuce
1 fennel bulb, thinly sliced (cut off fronds, root and outer leaves)
1/2 red onion, sliced very thin
1 orange, peeled and segmented
1/2 cup pomegranate seeds*
4 tablespoon of olive oil
1 tablespoon of honey Dijon mustard
2 tablespoon balsamic vinegar (red wine vinegar can be substituted)
Pinch of salt and pinch of pepper
* Pomegranate seeds are conveniently sold in small cartons at most grocery stores. You can also cut a fresh whole pomegranate in half and tap the uncut side with a wooden spoon over a bowl to catch the little garnet jewels of seeds.
Toss the vegetables and fruit in a salad bowl. Whisk the oil, vinegar, mustard and spices in a small bowl and drizzle over the salad. Serve immediately.