This salad seems much more on the summer mode, and infact I often do make a similar fennel salad in the summer months, substituting the pomegranate with dried cranberries. However, this salad is great paired with hearty winter meals, and is especially delicious with a polenta main dish. The nastrisiums have survived the couple frosts here in the Northwest and added an extra zing to this piquiant dish.
-1 large bulb of fennel sliced thin
- 1/2 pomegranate seeds
-1/4 green oilves sliced in half
- 1 tablesoon red wine vinegar
- 1 tablesppon oilve oil
-1 lemon (juice and rind)
-salt and peper to taste
In large bowl toss all ingredients and serve. If serving later, combine all ingredients except oil and vinegar, and place covered in refrigerator.