Ingredients

1. 2 pomegranates, seeds removed
2. 5 navel or blood oranges (or both), sliced into segments
3. 250 mL (1 cup) thinly sliced fennel
4. 10 mL (2 tsp.) honey
5. 30 mL (2 tbsp.) olive oil
6. 60 mL (1/4 cup) fresh mint, torn
7. To taste, salt and pepper