Yet again, a creation that is a result of me cleaning out my fridge. Which is pretty much the case every time I cook with fennel. I really like it and we are always getting fennel in our CSA box, but the husband is not a fan. So I never end up using it until it’s about to be EOL (end of life).
Isn’t this salad so festive looking? I was thinking it would be the perfect start to a Christmas dinner.
1 fennel bulb, sliced
1/2 cup pomegranate seeds
1 orange, peeled & chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
salt and pepper to taste
fennel leaves for garnish
7-8 mint leaves, chopped
- Toss all ingredients together.
- Top with mint leaves & fennel.
- Adjust salt & pepper to taste.