1/2 cup olive oil 1/4 cup lemon juice 1 shallot, minced 1/2 teaspoon lemon zest 1 fennel bulb, trimmed, halved and thinly sliced 1 fairly firm pear, halved, cored and cut into matchstick strips 6 cups arugula 2 oranges, peeled and cut into segments Pommegranate seeds
In a small bowl, whisk together olive oil, lemon juice, shallots and lemon zest. Season to taste with salt and fresh ground pepper. Add fennel and pear to a medium bowl and toss with 3 Tablespoons of the dressing. Place the arugula in a large bowl with the fennel and pear and toss with more of the dressing to taste. Divide greens among 6 salad plates and top each with orange slices and sprinkle with pommegranate seeds. Serve immediately.
You can also make this salad with baby spinach leaves or gourmet salad greens. If you like, sprinkle with a few toasted nuts.