Shaved Fennel and Onion Salad

with pomegranate seeds, tangerines with a Tangerine Walnut Oil dressing

This is super refreshing and loaded with antioxidants from the pomegranate. There’s fiber in fennel, along with potassium, folate, vitamin C ,vitamin B-6, and phytonutrients. Makes for a great addition to Thanksgiving or Christmas dinner.

Serves 6 buffet or family style

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Ingredients

¾ cup pomegranate seeds, you can buy already seeded, or dig them out yourself!
2 cups fennel bulb, shaved
2 baby tangerines, segmented
½ small yellow onion, shaved
1 cup micro basil or microgreens
3 Tbsp Tangerine Walnut Oil Dressing (recipe follows)
Pink salt and black pepper, to taste Tangerine Walnut Oil Dressing-
½ cup freshly squeezed tangerine juice
¼ cup seasoned rice vinegar
¾ cup walnut oil
Pink salt and black pepper, to taste

Instructions

Make the salad dressing first. Mix the first 2 ingredients in a bowl. Ina slow stream, whisk the oil vigorously for 30 seconds to emulsify the dressing. Season with salt and pepper to taste and set aside in the refrigerator.
Prepare the fennel, baby tangerines, and onions and place in a separate bowls. Remove the pomegranate seeds, (or buy them already seeded), and set aside. To serve, place on a large serving platter the micro basil or microgreens on the bottom. Top with the prepared fennel, then the baby tangerine segments, then the onions, and finally finish with the pomegranate seeds. Drizzle with the dressing and season with salt and pepper to taste. Serve this with baked halibut or protein of your choice, and you will be extra happy