Fennel And Endive Salad With Pomegranate Seeds And Walnuts Recipe

Ingredients

2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds

1 pound Belgian endive (preferably red), trimmed and leaves separated

1/2 cup pomegranate seeds (from 1 pomegranate)

1/2 cup chopped toasted walnuts

1/3 cup high-quality extra-virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.

Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.