This pickled fennel citrus salad is filled with grapefruit, pomegranates, and quickly pickled fennel. Tossed with an orange dijon vinaigrette, it's the perfect winter salad.
1bulb fennelcut in quarters, cored then thinly sliced
zest of 1 orange
1/2cuprice vinegar
pinchof kosher salt
8ouncesbaby arugula
1grapefruitsegmented
1/2cuppomegranate arils
fennel fronds for garnish
For the dressing
juice of 1 orange
1tablespoondijon mustard
1tablespoonrice vinegar
2tablespoonsextra virgin olive oil
salt and pepper to taste
Instructions
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.