Ingredients

• 1 Fennel Bulb, shaved fine
• 1 Red Onion, medium, sliced fine
• 2 cups Orange Segments, fresh
• 6 bunches Fresh Arugula, trimmed & torn
• 3/4 cup Slivered Almonds, toasted
• 1/4 cup of pomegranite
• 1/2 cup Red Bell Pepper, julienned
• 1/4 cup Red Wine Vinegar
• 1 cup Extra Virgin Olive Oil
• 1 Tbsp. Dijon Mustard
• 1 tsp. Kosher Salt
• 1 tsp. Light Brown Sugar
• 1/2 tsp. Ground Black Pepper

Instructions

1. Trim off stem and bottom ½ inch of fresh fennel bulb, cut in half through the core and shave very finely.
2. Place in a mixing bowl with red onion, orange segments, arugula, almonds and red bell pepper.
3. In a separate bowl, whisk together vinegar, olive oil, mustard, salt, sugar and black pepper and pour this dressing over salad mixture.
4. Toss, chill and serve.