Ingredients
1/2
cup extra-virgin olive oil
1/4
cup fresh lemon juice
1/2
tsp (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
Directions
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.
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.
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