Recipe information
Yield
6 Servings
Ingredients
1
/2 cup extra-virgin olive oil
1
/4 cup fresh lemon juice
1
shallot, minced
1
/2 teaspoon (packed) grated lemon peel
1
large fresh fennel bulb, trimmed, halved, very thinly sliced
1
8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
6
cups trimmed arugula leaves (from two 4-ounce packages)
2
mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
Pomegranate seeds
Need to make a substitution?
Preparation
Step 1
Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
Step 2
Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.