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Take the zest from the orange and cut the quarters into supremes.
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In a salad bowl, mix the orange zest and supremes with the fennel, onion and pomegranate seeds. Add the oil and mix.
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Divide the salad among serving plates.
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Just before serving, garnish with pecans and season with balsamic vinegar.
This recipe is from the book Régime Méditerranéen : 21 jours de menus, from the series Savoir Quoi Manger, Édition Modus Vivendi
