From the Dec 17, 2010 co-op newsletter, courtesy of Mary Duman:
Ingredients:
- 1/2 c. extra-virgin olive oil
- 1/4 c. fresh lemon juice
- 1 shallot, minced
- 1/2 t. (packed) grated lemon peel
- 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
- 1 Fuji apple, halved, cored, cut into matchstick-size strips
- 6 cups trimmed arugula leaves
- 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
- Pomegranate seeds
Directions:
- Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
- Combine fennel and apple in medium bowl; mix in 3 T. dressing.
- 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.