Fennel, Orange and Pomegranate Salad

INGREDIENTS

Salad
2-3 handfuls of leafy greens
1 bulb of fennel
1 shallot
2 oranges
2-3 tablespoons pomegranate seeds
Dressing
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice, about half an orange
2 tablespoons sherry vinegar or red wine vinegar
sea salt flakes
freshly cracked black pepper

METHOD

On a large platter, arrange your fresh leafy greens.

Use a mandolin, speed peeler, or a sharp knife to thinly slice your fennel and shallot. Sprinkle over the greens.

Slice a peeled orange into thin rounds, saving the juice. Scatter the orange slices and pomegranate seeds over the salad.

For the dressing, combine all your ingredients in a jar, shake well, and adjust to taste before pouring over your salad, saving any residual dressing in the fridge.