- Prep Time
- 2 large navel oranges
- 1/2 large fennel bulb
- 1/4 cup extra-virgin olive oil
- 1/4 cup pomegranate seeds
- Coarse salt and freshly ground pepper, to taste
With sharp knife, peel oranges; cut into small wedges and place in medium bowl. Wash and dry fennel bulb, and trim away any bruised, discoloured, or tough outer leaves. Cut fennel into thin strips. Place in bowl; drizzle with olive oil. sprinkle with pomegranate seeds and season with salt and pepper. Toss gently and serve at room temperature.