Pickled Fennel Citrus Salad

• Vegan
• Gluten free

• Produce

  • 8 oz Baby arugula
  • 1 Fennel, bulb
  • 1 Fennel fronds
  • 1 Grapefruit
  • 1 Orange, zest of
  • 1 Orange, juice of
  • 1/2 cup Pomegranate arils

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 pinch Kosher salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 9/16 cup Nakano natural rice vinegar
  • 2 tbsp Olive oil, Extra Virgin

Found on runningtothekitchen.com

Description

Ingredients

• 1 bulb fennel, cut in quarters, cored then thinly sliced
• zest of 1 orange
• 1/2 cup Nakano natural rice vinegar
• pinch of kosher salt
• 8 ounces baby arugula
• 1 grapefruit, segmented
• 1/2 cup pomegranate arils
• fennel fronds for garnish
• juice of 1 orange
• 1 tablespoon dijon mustard
• 1 tablespoon Nakano natural rice vinegar
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste

Directions

• Combine the sliced fennel in a shallow bowl with the rice vinegar, orange zest and salt. Toss to combine and set aside for 15 minutes, tossing occasionally to coat all the fennel in the mixture.
• Make the dressing by combining all the ingredients in a small bowl and whisking together until incorporated.
• Toss the arugula and the dressing together in a large bowl until well coated.
• Add the grapefruit, pomegranates and fennel to the bowl and lightly toss again.
• Transfer the salad to a serving bowl and garnish with fennel fronds.