- 1 large fennel bulb, cut in half lenthwise and thinly sliced
- 3 blood oranges, peeled and cut into rounds
- 3 cups arugula leaves
- 1/2 cup olive oil
- 2 1/2 tablespoons orange juice
- pomegranate seeds
- salt and pepper to taste
Divide arugula equally onto plates. Scatter fennel slices over arugula.
Place orange rounds over fennel. Sprinkle pomegranate seeds over salad.
Finally, drizzle dressing over each completed salad. Serve immediately.